No more fighting over the crisp topping! This cherry crisp has the crisp topping on both the bottom AND the top, so every bite is loaded with the good stuff!
For the Cherry Filling:
4cupssweet cherries— such as Bing, pitted (about 3 1/4 pounds); fresh or frozen and thawed
1tablespoonfresh lemon juice
For the Crisp Base and Topping:
1/3cupall purpose flour
1/3whole wheat flour
1/2cuplightly packed brown sugar— (light or dark)
1/2cupunsalted butter— (1 stick) melted
Vanilla ice cream,— whipped cream, or yogurt for serving.
Place rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a 9-inch pie dish, 9-inch cake pan, or 11x7-inch baking dish with cooking spray.
Prepare the filling: In a large bowl, gently toss together the cherries, granulated sugar, cornstarch, lemon juice, and vanilla. Let stand while you prepare the crisp base and topping.
Prepare the crisp base and topping: In a medium bowl, stir together the oats, all purpose flour, whole wheat flour, brown sugar, cinnamon and salt. Pour in the melted butter, then stir until the mixture is combined and evenly moistened. Press half of the mixture into the prepared baking dish.
Spread the cherries evenly over the bottom of the baking dish, the sprinkle the remaining crisp mixture over the top. Bake for 35 to 45 minutes, or until the filling is bubbly and topping is golden. Let stand 10 minutes. Serve warm topped with vanilla ice cream, whipped cream, or yogurt.