Cherry Almond Crisp
- Level: Easy
- Yield: 8 individual crisps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 718
- Total Fat
- 43
- Saturated Fat
- 25
- Carbohydrates
- 81
- Dietary Fiber
- 4
- Sugar
- 58
- Protein
- 6
- Cholesterol
- 127
- Sodium
- 108
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Dash nutmeg
1 1/2 sticks cold butter
1/2 cup slivered almonds
Four 12-ounce bags frozen tart cherries
1/4 cup cornstarch
2 teaspoons almond extract
To Serve:
2 cups heavy cream
2 tablespoons granulated sugar
Vanilla ice cream, optional
Directions
- Preheat the oven to 350 degrees F.
- Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
- Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
- Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
- Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
- Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
- To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
- Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.