So last weekend was the only New Amsterdam Market of the season, which is heartbreaking for me, as in the warmer months the market is a mainstay of my grocery shopping and S and I have spent many Sundays there. This also meant it was my only chance to snag some Flying Fox fruits. Maggie Nesciur, the frutier behind Flying Fox drives all over the region gathering some of the best seasonal fruits I've ever had. For the only market of the season she brought a large variety of cherries.
I brought home some sweet and some tart, and each was more delicious than the last. While tart cherries are typically considered the baking cherry, I love their tartness, and their soft juicy flesh, and consequently ate most of my tart cherries and baked this crisp with the sweet ones.
I also picked up some strawberries from Fingerlakes Farms, fresh little strawberries always remind me of the patch of tiny strawberries that grew in my childhood backyard, sweet and soft and warm from the sunshine, I loved to eat them right off the plant.
Since I ate so many of my fruits raw, I decided to pair up the remaining strawberries and cherries.
Into a delightful, super simple crisp. Feel free to sub in different fruits according to what is seasonal in your part of the world. Raspberries, apples, peaches, and plums all make lovely crisps!
Cherry Strawberry Crisp:
1.5 C pitted sweet cherries
1.5 C quartered strawberries
1 1/4 C Brown Sugar
6 Tbsp Butter- chilled
3/4 C Flour
3/4 C Rolled Oats
Preheat oven to 350 Degrees Fahrenheit.
Grease casserole dish or pyrex pie pan lightly, and add cherries, strawberries, 1/2 C brown sugar, and 1/4 flour, mix to combine evenly and set aside.
In small bowl combine butter, 1/2 C flour, 3/4 C brown sugar, and rolled oats. Using pastry cutter, two forks, or (my favorite) your fingers combine ingredients into a crumbly mixture.
Top fruits with the butter/oat/sugar/flour mixture, you don't have to worry about doing this perfectly evenly, just sprinkle your chunks of topping all over the top until you run out.
Bake 20-30 Minutes, or until topping is golden brown. Let cool about 5 minutes before consuming.
It's especially delicious with my Coconut Whipped Cream on top!