Cherry-Almond Crisp
Recipe - Welcome
Cherry-Almond Crisp
Prep Time30 Minutes
Servings6
Cook Time45 Minutes
Ingredients
6 cups Northwest cherries, destemmed and pitted
1/3 cup granulated sugar
2 Tbs cornstarch
1 Tbs lemon juice
1 tsp almond extract
1/4 tsp salt
6 Tbs cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all purpose flour
1/2 cup old-fashioned oats
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup sliced almonds
whipped cream, for serving
Directions
- Preheat oven to 350° F. For the filling, add cherries to a large bowl. Add sugar, cornstarch, lemon juice, almond extract and salt. Toss to coat. Divide evenly between 6 ramekins. (See note.)
- For the crisp topping, combine the butter, flour, oats, brown sugar, granulated sugar, cinnamon and salt. Use a pastry blender or your hands to press the dry ingredients into the butter to resemble a coarse, clumpy mixture. Stir in the almonds. Evenly divide the topping over the cherry filling.
- Place ramekins on a rimmed baking sheet. Bake for 30 to 45 minutes until filling is bubbly, and topping is crisp and golden. Let cool to room temperature before serving. Top each serving with whipped cream.
Note: This dessert can also be cooked in an 8 x 8 baking dish.
Nutritional Information
Per Serving (1 cup):
Calories: 430, Fat: 16 g (8 g Saturated Fat), Cholesterol: 30 mg, Sodium: 200 mg, Carbohydrates: 69 g, Fiber: 6 g, Protein: 6 g.
30 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Argo Corn Starch - 16 Ounce
$2.79$0.17/oz
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
Not Available
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$4.47 was $5.99$1.12 each
Brookshire's All-Purpose Flour - 5 Pound
$2.49 was $3.49$0.50/lb
Brookshire's Old-Fashioned Whole Grain Oats - 18 Ounce
$3.99$0.22/oz
Brookshire's Pure Cane Light Brown Sugar - 2 Each
$2.79$1.40 each
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
McCormick Ground Cinnamon - 2.37 Ounce
$3.49 was $3.99$1.47/oz
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Ellis Almonds, Natural Sliced - 6 Ounce
$3.99 was $4.49$0.67/oz
Cool Whip Whipped Topping, Original - 8 Ounce
$2.29$0.29/oz
Nutritional Information
Per Serving (1 cup):
Calories: 430, Fat: 16 g (8 g Saturated Fat), Cholesterol: 30 mg, Sodium: 200 mg, Carbohydrates: 69 g, Fiber: 6 g, Protein: 6 g.
Directions
- Preheat oven to 350° F. For the filling, add cherries to a large bowl. Add sugar, cornstarch, lemon juice, almond extract and salt. Toss to coat. Divide evenly between 6 ramekins. (See note.)
- For the crisp topping, combine the butter, flour, oats, brown sugar, granulated sugar, cinnamon and salt. Use a pastry blender or your hands to press the dry ingredients into the butter to resemble a coarse, clumpy mixture. Stir in the almonds. Evenly divide the topping over the cherry filling.
- Place ramekins on a rimmed baking sheet. Bake for 30 to 45 minutes until filling is bubbly, and topping is crisp and golden. Let cool to room temperature before serving. Top each serving with whipped cream.
Note: This dessert can also be cooked in an 8 x 8 baking dish.