Valentine’s Day is tomorrow. It is obligatory to make a dessert, I know. Generally, that has to be a chocolate dessert and something that can be hand-fed to your lover—chocolate covered strawberries, chocolate fondue, chocolate bonbons, chocolate truffles.
I am breaking protocol a bit. I am adding some chocolate flavor, yes, but we will have to use spoons to hand-feed each other this dessert.
Since I found bag after bag of frozen dark sweet cherries in the freezer and I haven’t really put a dent in the fourteen pounds of red raspberries as I continue my purge of our food supplies, this V-Day dessert had to be made with these luscious beauties.
Some more frozen sweet dark cherries and a BIG box of raspberries.
I am not sure if this is a cobbler, crumb, buckle or what? I am deeming it a “crisp.” I do know that it is very tasty!
Valentine’s Day Cherry Crisp
1/2 c. sugar 2 T. cornstarch 1 t. ground cinnamon Dash of fresh ground nutmeg 1/8 teaspoon fine sea salt
2 c. frozen pitted sweet dark cherries, thawed
2 c. frozen red raspberries, thawed 2 T. Amaretto
zest from one lemon
Preheat oven to 350 degrees.
Whisk together dry ingredients (sugar, cornstarch, cinnamon, nutmeg and salt). Set aside.
In a large bowl, toss cherries, Amaretto, and lemon zest.
Cherries, raspberries, Amaretto and lemon zest.
Add dry ingredients and toss to coat. Place cherry mixture in a prepared 9 x 9 baking pan.
I used a bit smaller heart-shaped pan.
Make topping:
1 c. all purpose flour 1/2 c. sugar 1/4 c. brown sugar
1/4 c. cocoa powder 1 1/2 t. cinnamon dash of fine sea salt
5 T. chilled butter, cut into small cubes
Place all ingredients for topping in a food processor and pulse until combined. Press topping into cherry mixture.
My pan was so full that I placed the dish on a foil-lined baking sheet before putting it in the oven.
Bake at 350 for 30-35 minutes or until topping is browned and mixture is bubbly.
Serve this with a drizzle of melted chocolate and whipped cream if desired (and we desired!).
Crumbly, crisp, and bubbly—direct from the oven.
Happy Valentine's Day!
Note: When I make this again in this smaller heart pan (and not a 9 x 9 baking dish), I will decrease the amount of “crisp”. It was almost too much for the berry mixture. Whipped cream is a must for this dessert.
