Cherry Crisp; spring flowers

This Cherry Crisp is what I made when my oven quit working.

I baked it for 40 minutes, and the cherries were nicely cooked. The top got a little too dark but I think that was because the thermostat quit working at some point during the baking time. I noted to check it after 35 minutes just in case.

I am adjusting to my new oven. All I really want it to do is heat to the chosen temperature and maintain it for the duration of cooking time.

But there are programs…. For cake and chicken and stew and quiche and on and on. I can put a chicken in the oven, set a program and go do the shopping. While I’m gone it will turn on, do a rapid heat bit to brown the bird, then reduce heat to slowly roast it and turn itself off when done.

I’m never going to do that.

It turns on and off reliably and I found my old oven thermometer to monitor the heat until I get used to it.

I’m content.

I’ve never made a topping for a crisp with an egg before…. I quite liked how it turned out. It seemed to come together more and wasn’t as crumbly.

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Cherry Crisp

Take advantage of fresh, summer cherries with this easy Cherry Crisp.

  • Author: Katie Zeller
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 68 servings 1x
  • Category: Dessert


  • 3 cups pitted cherries
  • 2 tbs lemon juice
  • 2/3 cup brown sugar, packed
  • 1/2 cup flour
  • 1/2 cup rolled oats (oat meal)
  • 1 tsp almond extract
  • 1 tsp baking powder
  • 1 egg
  • 1/3 cup butter, melted, plus a bit more for the pan


  • Butter a 10 X 10″ square baking dish.
  • Spread cherries evenly in baking dish.
  • Sprinkle with lemon juice
  • Whisk egg.
  • Add sugar, oats, flour, baking powder and almond extract. Mix well.
  • Spread mixture over cherries.
  • Drizzle melted butter over the top.
  • Bake 30 – 35 minutes at 400F (200C), until top is golden brown. Check after 30 minutes.
  • Let cool before slicing and serving.


We enjoy it plain – but whipped cream of ice cream would be good….

Keywords: cherry crisp, cherry desserts

Cherry Crisp

We put a lattice arch over our front gate a few years ago. A neighbor didn’t want it and, naturally, we did.

The first year I planted morning glories as it gets full morning sun.

They probably would have done very well there if the snails would have left them alone. The snails just climbed up the lattice and munched happily.

Last year I planted clematis, a pink one and a purple one, on either side. They climbed a bit and bloomed a bit. I had hopes for this year after they were more established.

Foolishly, I thought I was buying the same plant but in different colors.

The purple plant is busy climbing up the arch and should start blooming soon.

The pink clematis climbed about 2 feet and then did this:

Big pink flowers are all jammed together…. and it’s no longer climbing.

My ‘pinks’ have been blooming continually for well over a month.

They are tucked away on the far side by the rabbit warrens, but the dogs and I get to enjoy them on our walks.

6 thoughts on “Cherry Crisp; spring flowers”

  1. I’ve never put am egg in a crisp topping before either. I might have to try it. I’ll be doing m second pick of my rhubarb on Wednesday so we’ll see.

    I had clematis at our previous house. I learned to never cut it back completely because the new growth grew on the old, but it was that particular type of clematis.

    On a side note, nothing else has gone missing from my garden. I would think if it was slugs that ate the cuke plant, they’d come back to finish them off. :/

    • The slugs seem to limit themselves to the early leaves on plants – other than lettuce. I consider everything (other than lettuce) safe after they are an inch or 2 tall. I have tried, repeatedly, to grow rhubarb. My mother told me that all one does is stick it in the ground and it explodes everywhere. Apparently I don’t have the right technique lol

    • Well, I will say that mine gets onl three or so hours of sun a day. I’ve not seen it planted in any other area type either. Even the neighbors when I was growing up had a more forest like area and theirs was so overgrown, we got pounds and pounds of the stuff. Mine’s planted between the barn and the towering evergreens which tends to keep the dirt moist. It’s also planted next to the raspberries which don’t produce a lot of fruit and I think it’s because they don’t get much sun, but the rhubarb does great there. Maybe try planting it in a spot similar to that. I know you must have an area like that in your yard. I’ll have another picking here tomorrow. That will be my third.

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