Food & Cooking Recipes Dessert & Treats Recipes Baked Cherry Crisp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Servings: 6 This thin and flaky dessert is a great way to show off ripe, juicy cherries. Ingredients 2 tablespoons plus 2 teaspoons sugar ¼ teaspoon ground cinnamon 6 sheets phyllo dough, trimmed to 11 x 16 inches ¼ cup extra-virgin olive oil 12 ounces (3 cups) sweet cherries, pitted Directions Preheat oven to 400 degrees. In a small bowl, combine 2 tablespoons sugar and the cinnamon. Lay 1 phyllo sheet on a baking tray (keep remaining pieces covered with a damp kitchen towel) and lightly brush entire surface with oil. Sprinkle with 1 teaspoon cinnamon sugar. Repeat with remaining phyllo sheets. Arrange cherries on top. Sprinkle with remaining sugar. Bake until crisp and golden brown, 15 to 17 minutes. Cut into squares. Rate it Print