Rosemary? In a Crisp?

I know it sounds odd. But, it works. The rosemary adds a lemony pine flavor to the sweet topping.

I made this for an impromptu dinner party. The kind I only have when I am off of work for five weeks, and bored out of my mind! I start researching recipes, getting inspired, and get an itch to make a giant production.

These are also the kind of parties where the wine flows, and you can never drink enough water to feel good the next day.

Serves: 8

Prep time: 15 minutes

Cook time: 1 hour

*adapted from Tyler Florence

Crumble Topping:

1 stick unsalted butter, at room temperature

1 1/2 c. sugar

1 c. all purpose flour

Needles from 2 rosemary sprigs, coarsely chopped

Fruit Filling:

2 lbs. fresh (or frozen and slightly de-frosted) cherries

1/2 c. sugar

1/4 c. cornstarch

Juice of 1 lemon

Vanilla Ice Cream or Gelato, to serve

To make crisp topping, mash together the butter, sugar, flour and rosemary in a large bowl. (I used my hands)

In a large bowl, mix the sugar and cornstarch together. Add in the cherries and the lemon juice. Pour the cherry mixture into a 9X13-inch glass baking pan, making sure that it is even. Pour the crumble top over the cherry mixture.

Bake for 1 hour on a non-stick cookie sheet (to it does not spill) until the top is brown and the fruit is bubbly on the side.  Cool slightly.

Serve with vanilla ice cream.