Cherry Crisp with Rosemary and Hazelnuts

a simple and adaptable summer dessert

We’re packing our bags and heading off to spend the weekend in a cabin upstate and I’m planning for this crisp to be the extent of my baking while away. There’s a super easy streusel topping filled with oats, warm hazelnuts, and fresh rosemary from my garden piled atop juicy dark cherries. It’s easy and satisfying and a perfect cabin dessert.

This recipe is also super simple to adapt. For the streusel, sub another herb or spice in place of the rosemary and the hazelnuts can be exchanged with any nut you fancy (or even completely left out). I used frozen cherries for this recipe because the idea of pitting a pound of cherries felt like far too much work, but you can use any fruit you’d like—fresh or frozen. Just be sure to taste your fruit and adjust the sugar level accordingly. Often ripe summer fruit needs only the teeniest smattering of sugar.

cherry crisp with rosemary and hazelnuts

makes one 8” crisp, serves 6-8

Ingredients:

for the streusel topping:

1/4 cup (40 g) all purpose flour

1/2 cup (56 g) rolled oats

3 tbsp (40 g) brown sugar

1/2 cup (66 g) hazelnuts, roughly chopped

1/4 tsp ground cinnamon

1/4 tsp kosher salt

1 sprig fresh rosemary, finely chopped

4 tbsp (56 g) unsalted butter at room temperature

for the filling:

1 lb dark cherries, fresh or frozen

1 tbsp (30 g) granulated sugar

1 tsp lemon juice

1 tsp cornstarch

Procedure:

1. In the bowl of a mixer, combine the flour, oats, brown sugar, hazelnuts, cinnamon salt, and chopped rosemary. Mix on low speed for 30 seconds to combine.

2. Add the butter in chunks or cubes and mix on medium speed until butter is completely incorporate and streusel forms clumps. Set aside, or if making ahead of time, store the crumble in a sealed container in the refrigerator for up to three days.

3. When you’re ready to bake, preheat the oven to 350° F.

4. Place the cherries, sugar, lemon juice, and cornstarch in an 8” round baking dish and stir to combine.

5. Top the fruit with the streusel in a thick layer, and bake for 40-45 minutes, until the fruit juices are bubbling and the streusel is golden brown. Let cool slightly and serve warm with ice cream.