Bourbon Cherry Crisp with Brown Butter Streusel

This is one of the better ideas I’ve had in a while…

I’ve been totally obsessed with cherries lately, partly because they’re absolutely delicious and have been everywhere at the grocery store, and partly because I recently got a cherry pitter and can now have this fruit candy easily anytime I want (without hand-pitting and looking like I’ve murdered someone…).

Bourbon has also been everywhere in my life lately, since starting my new job at Brown-Forman in Louisville.  Pretty much any bourbon will work for this, I used the bottle that happened to be open, which was a lovely Old Forester 100 proof.  Combined with the brown butter, cinnamon, and cherries, this was BOMB.

Pit the cherries and cut in halves (or quarters if you prefer).  I use this cherry pitter and it makes things SO much easier—I’m obsessed!

Brown the butter, pour it in a dish, and put in the fridge or freezer til it’s back to solid (or mostly).  If you haven’t done it before, it’s really easy, here are detailed instructions for browning butter.

Mix all of the filling ingredients together—cherries, sugar, cornstarch, bourbon, both extracts, lemon juice and cinnamon.  I always like to do this in a big tupperware container, and then close the lid and shake it around to really get things mixed and coated.  You can do this hours ahead and keep in the fridge, and then the flavors really meld together (give it a good shake or stir every so often if you do this).

As the butter chills, stir together the remaining streusel ingredients in a medium bowl and set aside.  Then once you’re assembling, take your now-chilled (solid) browned butter and add it to the streusel dry ingredients.  Use a pastry cutter, fork, or your fingers to rub or cut the butter into the dry ingredients until the mixture is crumbly.  You can add a bit of olive oil if it’s too dry (or do this while it’s baking as well).

If you’re looking for an indulgence, try these Woodford Reserve Double Oaked Chocolate Chip Cookies

Preheat oven to 350°F (177°C).  Grease a 9-inch (or similar size) round or square baking dish.  I used a massive deep pie dish.

Pour the filling into the baking dish and make sure it’s evenly spread, then sprinkle the streusel mixture evenly over the fruit mixture.

Bake for 40-45 minutes, until the topping is golden brown and the fruit juices are bubbling around the edges.  Remove from the oven and cool for a few minutes before serving (my mom loves hot though I’m more into room temperature or cold).  Leftovers will stay good in the fridge for up to 5 days.

This was so amazing and we devoured it so fast that I actually didn’t get any pics other than this one straight out of the oven…ridiculous!

Other cherry goodness you should try:

Cherry Almond Scones

Single-Serving Cherry Crisp

Bing Cherry Pie

Bourbon Cherry Crisp with Brown Butter Streusel

If you don’t want to do a brown butter streusel you can always use a regular streusel topping with butter or oil (including this one)

FILLING

• 3 cups of halved, pitted cherries (I used sweet, but dark sweet would be amazing); this cherry pitter makes things easier
• 1/4 cup of granulated sugar
• 1 1/2 tablespoons of cornstarch
• 2-3 tablespoons of bourbon (Old Forester was what I had open)
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of almond extract
• 1/2 teaspoon of cinnamon
• A splash of lemon juice

STREUSEL

• 1/2 cup (1 stick) of unsalted butter, browned and chilled back to solid
• 1/2 cup of flour (I used white whole wheat)
• 1/2 cup of brown sugar
• 1 teaspoon of ground cinnamon
• 3/4 cup of old-fashioned rolled oats (or quick oats)

1. Brown the butter, pour it in a dish, and put in the fridge or freezer til it’s back to solid (or mostly).  If you haven’t done it before, it’s really easy, here are detailed instructions for browning butter.
2. As the butter chills, stir together the remaining streusel ingredients in a medium bowl and set aside.
3. Mix all of the filling ingredients together—cherries, sugar, cornstarch, bourbon, both extracts, lemon juice and cinnamon.  I always like to do this in a big tupperware container, and then close the lid and shake it around to really get things mixed and coated.  You can do this hours ahead, and then the flavors really meld together.
4. Preheat oven to 350°F (177°C).  Grease a 9-inch (or similar size) round or square baking dish.  I used a massive deep pie dish.
5. Pour the filling into the baking dish and make sure it’s evenly spread.
6. Take your now-chilled browned butter and add it to the streusel dry ingredients.  Use a pastry cutter, fork, or your fingers to rub or cut the butter into the dry ingredients until the mixture is crumbly.  You can add a bit of olive oil if it’s too dry (or do this while it’s baking as well).  Sprinkle the streusel mixture evenly over the fruit mixture.
7. Bake for 40-45 minutes, until the topping is golden brown and the fruit juices are bubbling around the edges.  Remove from the oven and cool for a few minutes before serving (my mom loves hot though I’m more into room temperature or cold).  Leftovers will stay good in the fridge for up to 5 days.

Original recipe from Sally’s Baking Addiction