Cherry Crisp Recipe
Cherry and almond crisp using fresh or frozen cherries. Recipe adapted from Cooking Light, 2011. Makes 6 2/3 cup servings. Recipe can easily be doubled.
Servings: 6 servings.
Calories: 366kcal
Ingredients
Cherry filling
- 1/2 cup dried tart cherries
- 1 pound sweet cherries pitted (or 2 pounds frozen cherries, defrosted)
- 2.6 ounces granulated sugar (1/3 cup)
- 1 1/2 Tablespoons all-purpose flour
- 1/2 teaspoon almond extract
- 1/2 cup boiling water (if you've used frozen cherries, you can repurpose the juice from the drained cherries if you'd like)
Crisp topping
- 1.7 ounces all purpose flour (1/3 cup plus 1 Tablespoon)
- 1.5 ounces old fashioned rolled oats (1/3 cup plus 1 Tablespoon)
- 1.3 ounces brown sugar packed, (1/4 cup)
- 4 ounces sliced almonds 1/4 cup
- 1/4 teaspoon kosher salt
- 2.5 Tablespoons unsalted butter melted
- 1/8 teaspoon almond extract
Instructions
- Combine dried cherries with boiling water in a small bowl. Cover and let stand for 30 minutes.
- Preheat oven to 375 degrees F. Combine dried cherries, soaking liquid, pitted cherries, sugar, flour, and almond extract in a medium bowl, stir well and let sit for another 15 minutes.
- Butter an 8 or 9 inch baking dish. Add cherries and bake for 30 minutes until thick and bubbly.
- While cherries are cooking, melt butter in microwave. Mix flour, oats, brown sugar, sliced almonds, 1/8 teaspoon almond extract and salt. Pour butter over dry ingredients, mix well.
- Sprinkle topping over cherry mixture and bake an additonal 20-25 minutes until crisp is golden brown. Let stand 5-10 minutes. Serve warm with ice cream or custard.
- Cover and store any leftovers in an airtight container in the refrigerator.
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 54g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 102mg | Potassium: 353mg | Fiber: 6g | Sugar: 34g | Vitamin A: 553IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg