Ground Cherry Crisp


Seasonal crisps are my favorite dessert to whip up on the fly. I had never cooked with ground cherries before, and assumed that this tart-sweet relative of tomatoes would be limited to savory dishes. I was proven wrong when I discovered that groundcherries are most commonly used in sweet desserts and pastries. The result: this easy crisp recipe.

For filling:

4 cups ground cherries, husked and halved

¼ cup all-purpose flour

2 tablespoon sugar

For topping:

1 cup quick-rolled oats

½ cup brown sugar

1 tablespoon granulated sugar

¼ teaspoon salt

¼ teaspoon ground cinnamon

½ cup sliced almonds

1 stick (8 tablespoons) butter, softened


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Mix together the first six topping ingredients (oats to almonds). Work in butter to the flour mixture with a pastry knife.
  3. In a 9"x13" baking dish, lay out a single layer of halved groundcherries. Sprinkle the flour and sugar evenly over the groundcherries. Then, layer the topping mixture evenly over the groundcherries.
  4. Bake for 35 to 45 minutes, or until the crust begins to turn golden brown.


Serving Size:
Makes 5-6 servings.
Seattle Tilth
Allyse Ingalls