We made a cherry crisp for this week’s Baked Sunday mornings. I know, a cherry dessert in February, right? But it’s supposed to be for Presidents’ Day (Washington and the cherry tree and all). I didn’t even attempt to use fresh cherries, even though I live across the street from Olson’s Cherries and could have gotten some lovely, outlandishly priced fruit without much effort.

Instead, I used frozen cherries – defrosted and drained overnight in the fridge. Advantage – frozen cherries are already pitted. They taste pretty good. This crisp is fine with frozen cherries. My problems lay elsewhere.

It didn’t seem like I had enough filling, for one. Maybe another half-pound of fruit would have been better. But I ended up with way too much topping, so I wonder if I mis-measured something. The topping, incidentally, is delicious. It calls for some sort of chocolate-based breakfast cereal, so I used double chocolate granola.

There’s enough to like about this crisp that I’ll use bits and pieces of it, though. I like the topping a lot. I think I prefer a mix of fruits in a crisp, though, so I’d add some blueberries into the mix. It’s not too sweet, either, which is nice, especially at the peak of summer when fruit is at its best. And I’d bump down the temperature to 350 degrees instead of 400 – I thought the top browned too quickly.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Cherry Almond Crisp (Baked Occasions, p. 65)