Butterscotch Cherry Crisp
Crunchy, gooey, and wonderful! The spicy crystallized ginger really adds to the flavor. You can substitute other fruits for the cherries-try peaches, apricots, any kind of berry, plums, or rhubarb. If you don’t mind the calories, top the crisp with whipped cream or ice cream.
Yield: 4 to 6 servings
About 1 tablespoon unsalted butter, room temperature
1 cup packed brown sugar
1 cup all-purpose flour
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ cup finely diced crystallized ginger
½ unsalted butter
2 cups fresh or frozen pie cherries or other fruit (thaw frozen fruit just until mushy, and then pull apart with a fork)
- Preheat oven to 375° F. Butter an 8-inch square baking dish. In a medium bowl, combine brown sugar, flour, cinnamon, nutmeg, and ginger. Cut in butter until mixture resembles coarse crumbs. Spread fruit in buttered baking dish, and then sprinkle with crumb mixture. Bake, uncovered, for 35 to 40 minutes, or until fruit is soft and crumb topping is brown.
Reprinted with permission from Hotter Then Hell by Jane Butel