Fruit crisps might have been one of the first American desserts recorded. Still, they never seem to go out of style. Early Americans created fruit desserts with some very funny names like pandowdy or buckle. The simpler named fruit crisp is just a mixture of fruit on the bottom and a streusel layer on top. It certainly is easy to put together: Peeling and cutting the apples is the most work you’ll have to do. This recipe is one of my most requested desserts when the weather is cold. Sometimes I mix it up by using a combination of apples and pears or substitute dried apricots or cranberries for the cherries. This is just about foolproof for any cook. This crisp is full of winter goodness with juicy apples and sweet dried Bing cherries. Most crisps usually just have the streusel topping. Here, I have added a layer of crème fraîche …