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.
4 cups ground cherries, husked and halved
¼ cup all-purpose flour
2 tablespoon sugar
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
- Preheat oven to 375 degrees Fahrenheit.
- Mix together the first six topping ingredients (oats to almonds). Work in butter to the flour mixture with a pastry knife.
- 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.
- Bake for 35 to 45 minutes, or until the crust begins to turn golden brown.