📝 About This Recipe
Celebrating the crown jewel of the Pacific Northwest, this crisp showcases the delicate, floral sweetness of Rainier cherries, known for their creamy yellow flesh and rosy blush. Unlike their tart cousins, Rainiers offer a sophisticated honey-like flavor that pairs beautifully with a hint of almond and a buttery, oat-filled golden crust. This dessert is a quintessential summer staple from the orchards of Washington State, designed to let the premium fruit shine through with every spoonful.
🥗 Ingredients
The Fruit Filling
- 6 cups Rainier cherries (pitted and halved)
- 1/4 cup Granulated sugar (adjust based on fruit sweetness)
- 1.5 tablespoons Cornstarch (to thicken the juices)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Almond extract (enhances the cherry flavor)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
The Golden Crisp Topping
- 1 cup Old-fashioned rolled oats (not instant or quick oats)
- 3/4 cup All-purpose flour (spooned and leveled)
- 2/3 cup Light brown sugar (packed)
- 1/2 cup Sliced almonds (for extra PNW crunch)
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Kosher salt (to balance the sweetness)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or a 10-inch cast-iron skillet with butter.
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2
Wash, stem, and pit the Rainier cherries. Halve them to ensure they cook evenly and release their golden juices.
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3
In a large mixing bowl, toss the halved cherries with the granulated sugar, cornstarch, lemon juice, almond extract, and vanilla bean paste until the fruit is well-coated.
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4
Transfer the cherry mixture into the prepared baking dish, spreading them out into an even layer.
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5
In a separate medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
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6
Add the cold, cubed butter to the oat mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
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7
Gently fold in the sliced almonds, being careful not to break them too much.
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8
Evenly sprinkle the crisp topping over the cherry filling, covering the fruit completely from edge to edge.
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9
Place the dish in the center of the oven and bake for 40 to 45 minutes.
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10
Check the crisp at the 30-minute mark; if the almonds or topping are browning too quickly, tent the dish loosely with aluminum foil.
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11
The crisp is done when the fruit juices are bubbling vigorously around the edges and the topping is a deep golden brown.
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12
Remove from the oven and let it rest on a wire rack for at least 15-20 minutes. This resting period is crucial as it allows the fruit juices to thicken into a glossy sauce.
💡 Chef's Tips
Use a dedicated cherry pitter to save time and keep the fruit intact for a better texture. Don't overwork the topping; you want small chunks of butter to remain for a flaky, biscuit-like crunch. If Rainier cherries are out of season, you can use Bing cherries, but reduce the added sugar by 1 tablespoon as Rainiers are exceptionally sweet. Ensure your butter is very cold; if it starts to melt while mixing, pop the topping in the freezer for 10 minutes before baking. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend and ensure your oats are certified GF.
🍽️ Serving Suggestions
Serve warm with a large scoop of high-quality vanilla bean ice cream. Drizzle with a touch of local PNW honey for an extra layer of floral sweetness. Pair with a chilled glass of late-harvest Riesling or a crisp Rosé. Top with a dollop of crème fraîche or unsweetened whipped cream to balance the sugar. Leftovers make a fantastic breakfast when stirred into plain Greek yogurt.