Cherry Crisp with Sweet Cream

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set Traeger temperature to 385°F and preheat, lid closed for 15 minutes.

  

  Grill: 385 ˚F

• 2

  In a medium-sized stainless steel bowl, mix all the ingredients for the cherry filling. Place the cherry filling mixture into the cast iron skillet, then place on grill.

  Ingredients

  • 4 Cup frozen pitted cherries, defrosted

  • 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 allspice

• 3

  Allow the cherry filling mixture to come up to temperature and simmer, stirring occasionally, until mixture has thickened, approximately 15 to 20 minutes.

  

  Grill: 385 ˚F

• 4

  For Crisp Topping: In a separate bowl, mix together the crisp topping ingredients and with both hands, working the butter into the oats and flour to make a crumble-style topping. Mix well and set aside.

  Ingredients

  • 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 Stick salted butter, room temperature, cut into small cubes

• 5

  Carefully, with heatproof gloves, remove cherry filling from the Traeger and place on heat safe surface.

• 6

  Top with the crisp topping and return to the Traeger. Bake for another 10 to 15 minutes or until topping is to your desired doneness.

  

  Grill: 385 ˚F

• 7

  For Sweet Cream: In a separate bowl, mix together the sweet cream ingredients and whisk until fully incorporated. Place in the fridge to keep cold until needed.

  Ingredients

  • 1 Cup sour cream

  • 1/2 Cup granulated sugar

  • 1/2 Cup whole buttermilk

  • 1 Tablespoon vanilla bean paste or vanilla extract

• 8

  Remove the cast iron from the Traeger and rest for 15 minutes. Scoop and serve with sweet cream. Enjoy!