Pie Session: The Beautifully Imperfect – Cherry Crisp

FullSizeRender Do you know why I love crisps & crumbles?

They are forgiving.

Underneath the mounds of oatmeal and sugar you can’t see the imperfection of bruised fruit. Or perhaps your knife skills were not up-to-par because you were hastily chopping fruit while also trying to keep your four-year-old from launching himself off the couch.

It’s all ok. 

The crisp forgives, forgets and always rewards. Sweetly.

As of late, I have been going through a major crisp obsession, it started with a bag of cherries that seemed to have seen better days. But rather then toss them, I decided to give them a starring role in a summer dessert.

Boy, did they shine.

The end result was the kindest crisp I’ve ever had. It also  happen to look as beautiful as it tasted.

I like to think it’s because imperfection often does taste better when handled with care.

Photo courtesy of  my lovely friend Lia Sawalqah who is a member of the ‘ crisp baking crew’ along with Tammy Martin, myself and that sweet little dog who is waiting for some sweet cherries to hit the ground. 



Cherry-Nectarine Crisp 

Adapted from King Arthur’s Cook Book + Mary Engelbreit’s Sweet Treats Dessert Cookbook 


1 cup rolled oats
3/4 cups firmly packed dark brown sugar
1/2 cup Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
6 tablespoons butter or margarine
4 cups pitted Bing cherries
3 Nectarines (sliced as you see fit)


Pour the fruit mixture into an ungreased 13 X 9 pan. Mix together oats, sugar, flour, cinnamon and cardamom; cut in butter till mixture is crumbly. Pour topping onto fruit. Bake at 375°F for 40 minutes, or until fruit bubbles and topping is brown. This is best served warm, with ice cream or whipped cream. Make it up any time during the day, put in the refrigerator, then bake just before serving.