Sour Cherry Pistachio Crisp

Susan has been picking colanders of sour cherries this week. Go cherry tree!  Even after a hard day at work, picking cherries in the sunshine and pitting them on the deck gets her humming. Then comes the cooking.

We still have jars of Sour Cherry Freezer Jam from last year so Susan went online to find more cherry recipes. She found a Martha Stewart recipe for sour cherry crisp with a pistachio topping.  She said that Martha probably knows what she'd talking about when it comes to crisps. 

But I am not so sure about her faith in Martha... 

So wrong. Poor Frenchies.

Susan changed at least three things from Martha's recipe so she says she can call it hers now. I have to say, it turned out great. 

Do serve it with vanilla ice cream. The sweet, ice creaminess is the perfect foil to warm, tart cherry crisp. The pistachios add a nutty crunch you won't regret. But other nuts would be tasty too if you aren't up for running off to the grocery. Note: Susan found shelled, unsalted pistachios at Whole Foods.

The most important part to remember about this recipe is to put your bowls on the floor for the dog to help with clean up. Very eco-friendly.

Sour Cherry Pistachio Crisp

Preheat oven to 375 degrees.  Grease 8-inch baking dish.

In a medium bowl, stir together: 

1 - 3/4 pounds pitted fresh sour cherries

1/4 cup granulated sugar

2 teaspoons cornstarch

¼ teaspoon ground cinnamon

a pinch of salt

Pour cherry mixture into baking dish.

In medium bowl, mix:

1/2 cup unsalted, chopped pistachios

1/4 cup, plus 2 tablespoons all-purpose flour

1/4 cup whole wheat pastry flour

1/2 cup old-fashioned rolled oats

1/4 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons packed light-brown sugar

1/2 cup granulated sugar 

With pastry blender or fork, cut into dry mixture - until coarse crumbs:

6 tablespoons unsalted butter, softened

Sprinkle the topping evenly over cherry mixture. 

Bake until topping turns golden and juices are bubbling, 50 minutes to 1 hour. 

Let cool on a wire rack 1 hour before serving.

Serve with vanilla ice cream.

Maybe Martha isn't so bad, after all.