I’m starting to get the feeling that, when my surgeon told me my recovery from surgery would be 6-8 weeks, he wasn’t joking! I am doing quite well, all things considered… And, I am gradually feeling better each day, but there is still quite a long road in front of me! So, I am feeling especially blessed by all of my great blogger friends who are stopping by here to help me out with all of these guest posts.
I’m sure I don’t need to introduce Jamie from My Baking Addiction… If you are anything like me, you probably visit her site regularly and just stare at her gorgeous photos and stunning desserts! While it’s hard to pick just a few, some of my favorites are her Thin Mint Pie and Cookie Dough Cheesecake Bars!
Jamie, thanks so much for stopping by with these fabulous cherry crisps! Cherries are one of my favorites for summertime desserts, and I can’t wait to make these for a picnic later this summer!
As you may know from Jen’s recent blog post, she had surgery last week and is taking a bit of time away to recover from her procedure. Although Jen and I live quite a ways a part from each other, I wanted to step in and help her in any way that I could. Because Jen’s surgery was pushed forward, she wasn’t able to prepare many recipes and posts in advance, so I thought I’d lend a girl a hand and offer to whip up a splendid and simple dessert to share with you while she is recuperating.
Cherry season excites me and I have just started to see them hitting the local markets, so I have been taking advantage of these little red gems by creating some pretty delectable recipes like Frozen Cherry Mojitos and Homemade Cherry Pie Filling. I just so happened to have a few cups of the fresh cherry pie filling left in the refrigerator, so I thought use it to create an easy and seasonal dessert. Since I love my Weck jars more than any other vessel I own, I simply couldn’t resist baking these cherry crumbles in the jars. The jars allow for the perfect portions and offer a portability factor that makes them excellent for picnicking.
I’m not a really a fruit pie person unless the pie is covered with a crunchy crumble layer. And I typically just eat the fruit filling and topping leaving behind the pie crust. So a crumble, especially of the cherry variety is dessert perfection in my book. Top these cherry crumbles with a scoop of vanilla ice cream and you’ll pretty much create dessert perfection in a little portable jar.
Hopefully with the help of some of Jen’s friends and Darron, she can relax, recover, spend some quality cuddle time with Yellowdog and Darron and not worry much about My Kitchen Addiction. Speaking of Darron, have you checked out his recent post for Potatoes with Bacon and Leeks? He even took the photos, so I’m thinking My Kitchen Addiction is in great hands.
Simple Cherry Crisp in Jars
yield | 4 servings
- 3 cups canned or fresh cherry pie filling
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup packed light brown sugar
- 1/4 cup butter, melted
- Preheat oven to 350 degrees F.
- Evenly divide cherry pie filling between 4 individual oven-safe ramekins or jars.
- In a medium bowl, combine, flour, rolled oats, brown sugar and butter and mix until thoroughly combined.
- Evenly distribute the crumble topping on top of each individual servings.
- Bake in preheated oven for 20-25 minutes.
- Serve warm or at room temperature. Make these cherry crisps extra special by topping each serving with a scoop of vanilla ice cream.