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Cherry Crisp with Sweet Cream

20

45

Signature Pellet Blend

Tart cherries meet a sweet and crumby crisp before getting baked till bubbly on the Traeger. Top it all off with cool, sweet cream to really take it over the top.

6

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Cherry Filling

  • 4 Cup frozen pitted cherries, thawed

  • 1 Tablespoon Fresh lemon juice

  • 1/2 Cup granulated sugar

  • 1/2 Cup dark brown sugar

  • 2 Tablespoon all-purpose flour

  • 1 Tablespoon cornstarch, plus more as needed

  • 1 Teaspoon ground allspice

Crisp Topping

  • 1 1/4 Cup rolled oats

  • 1/2 Cup dark brown sugar, packed

  • 1/2 Cup all-purpose flour

  • 1 Tablespoon vanilla extract

  • 1 Teaspoon Kosher salt

  • 1 Teaspoon ground cinnamon

  • 1/2 Cup (1 stick) salted butter, cut into 1/2-inch cubes and chilled

Sweet Cream

  • 1 Cup sour cream

  • 1/2 Cup granulated sugar

  • 1/2 Cup full-fat buttermilk

  • 1 Tablespoon vanilla bean paste or vanilla extract

  • 1

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    : 375 ˚F

  • 2

    Make the cherry filling: In a medium stainless steel bowl, mix together the cherries, lemon juice, granulated and brown sugars, flour, cornstarch, and allspice. Transfer the filling mixture to a 10-inch cast iron skillet.

    • 4 Cup frozen pitted cherries, thawed

    • 1 Tablespoon Fresh lemon juice

    • 1/2 Cup granulated sugar

    • 1/2 Cup dark brown sugar

    • 2 Tablespoon all-purpose flour

    • 1 Tablespoon cornstarch, plus more as needed

    • 1 Teaspoon ground allspice

  • 3

    Place the skillet on the grill grates. Close the lid and cook, stirring occasionally, until the filling begins to simmer, then thickens, 15-20 minutes.

    : 375 ˚F

  • 4

    Meanwhile, make the crisp topping: In a medium bowl, mix together the oats, brown sugar, flour, vanilla, salt, and cinnamon. Add the butter and toss to coat in the dry ingredients, then mash with your fingertips until the mixture is crumbly.

    • 1 1/4 Cup rolled oats

    • 1/2 Cup dark brown sugar, packed

    • 1/2 Cup all-purpose flour

    • 1 Tablespoon vanilla extract

    • 1 Teaspoon Kosher salt

    • 1 Teaspoon ground cinnamon

    • 1/2 Cup (1 stick) salted butter, cut into 1/2-inch cubes and chilled

  • 5

    Carefully remove the skillet with the filling from the grill and place on a heat-safe surface. Scatter the crisp topping over the filling. Return the skillet to the grill, close the lid, and bake until the topping is golden brown, 10-15 minutes. Remove the crisp from the grill and let rest for 15 minutes.

    : 375 ˚F

  • 6

    Meanwhile, make the sweet cream: In a medium bowl, whisk together the sour cream, sugar, buttermilk, and vanilla bean paste until smooth. Refrigerate until ready to use.

    • 1 Cup sour cream

    • 1/2 Cup granulated sugar

    • 1/2 Cup full-fat buttermilk

    • 1 Tablespoon vanilla bean paste or vanilla extract

  • 7

    To serve, scoop the crisp into bowls and top with the sweet cream. Enjoy!