What is there to say about this cherry crisp, but that it’s downright delicious! Oh, did I happen to mention the black cherries are roasted with red wine before even going into the oven, and the crunchy amazing top made from granola?! I want to say it was my favorite part about this summer dessert, but boy is the cherry filling equally amazing. But seriously, from now on, my crisps are all being made with homemade granola…
I went with my favorite granola since I was baking a batch anyway, but imagine all the possible yummy recipes you can create. It can have pecans or coconut, or pumpkin spice for apples in the fall. Oh, that sounds real good, but let’s not jump months ahead when my beloved warm green season is still here.
Side thought, why are stores, I’m looking at you craft stores, already fully stocked with autumn pieces?? Can we take a chill, actually can we grab a slice of this crisp and just relax and be in THIS moment. Those of you saying fall is near and starting countdowns, I choose to ignore you, because there’s still plenty of summer to be enjoyed! Including plenty of flavorful summer produce to be savored, and yes more of this crisp! 
As I was writing this post I was kicking myself for not making sure I had a freshly baked crisp on hand to nibble on while looking through these juicy photos. I already have cherries on my farmer’s market list, so crisp this weekend it is! I’m thinking since cherries are fading away, swapping in some sweet peaches and plums for a version of this stone fruit galette would be just as mouthwatering. 
All praise mulled cherries. When you thinking of mulled wine we think fall, but the red wine is what totally make this classic summer cherry pie filling even more flavorful and special! It adds a sweet warmth which pairs beautifully with deep ripened black cherries. It’s easily become one of my favorites, and I already can’t wait to make it into a pie too. So if you love wine and cherries, this is definitely for you. 
I wish I had made this cherry crisp while I was in Portugal. With baskets filled with endless varieties of cherries and homemade wine, this would’ve been such a perfect farm to table summer dessert. 
I love everything about pie, is simply the most perfect dessert, at least in my heart. But if I did have to be my favorite part, it would have to be the filling {no creams, I’m a fruit and nut lover}. Which is why crisps are pretty much heaven for me. Pure delicious comforting cherry wine filling! 
Cherry & Wine Granola Crisp
Ingredients {Makes One 10″ Crisp}
1 cup – Red Wine
½ cup – Brown Sugar
2 teaspoons – Vanilla Extract
3 pounds – Fresh {or frozen} Cherries, pitted
3 tablespoons – Corn Starch
2 cups – Homemade Granola, recipe here
Recipe
Preheat oven to 425*F. Line a baking sheet with parchment paper. In a large sauté pan, bring the wine, brown sugar, and vanilla extract to a boil. Boil 4 minutes, until the sugar has dissolved. Add the cherries and simmer until the cherries soften slightly {about 5 minutes}.
In a measuring cup, whisk the cornstarch with a bit of cold water until completely smooth. Pour the cornstarch mixture into the cherries, stirring until combined. Reduce the heat and simmer cooking until the sauce has thickened slightly {about 10 to 15 minutes}. Remove from heat and allow to cool to slightly. {If making this into pie, allow filling to cool completely before adding into unbaked pie crust}
Spoon the mixture into a round casserole baking dish. Make sure to scrape in all the juices. Top the cherry wine filling with the granola in an even layer.
Place the crisp onto the prepared baking sheet and bake until granola is golden {about 30 minutes}. Reduce oven temperature to 350*F and bake until juices are bubbling and granola is a deep golden brown about 10 minutes longer}. Move to a wire rack and allow to cool slightly before slicing.
Serve crisp warm or cooled, with a big scoop of ice cream!
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