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July 12, 2013

In a Crisp

Cherry Almond Crisp
The end of cherry season is just around the corner, so before I try to scrub away the deep pink stains from my fingertips, I decided to say farewell in a most memorable fashion.

I'm surrounded by people who love cobblers. They plead for me to bake up doughy confections—biscuits and scones and cakey concoctions. While everyone is entitled to their own preference, I can't help wondering why they can't wax poetic for a good, crunchy crisp.

I've shared my recipe for crisps before when I threw together a delicious Peach Crisp and I'm going to do it again with my Cherry Almond Crisp. And while this is a perfect dessert to serve with a scoop of vanilla ice cream, I think I'm going to take my leftovers and try to come up with a Cherry Crisp Ice Cream.

How's that sound for divine?

Cherry Almond Crisp

2 pounds fresh cherries, pitted
1 stick butter, straight from the fridge
1/2 cup granulated sugar plus 2 tablespoons
1/2 cup brown sugar
3/4 cup whole wheat flour plus 2 tablespoons
3/4 cup oats
1/2 cup slivered almonds
1 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
pinch of nutmeg

1. Place cherries in a baking dish. Add vanilla and almond extract and stir.
2. Top peaches with 2 tablespoons of flour and 2 tablespoons of sugar; toss to coat.
3. In the food processor, mix together flour, sugars, oats, almonds, spices and salt until combined.
4. Add chilled butter and process until mixture is coarse and crumbly.
5. Spoon mixture on top of cherries and gently pat down.
6. Bake in a 350º oven until cherries are bubbly and topping is golden brown and crisp.
7. Remove from oven and cool for 5 minutes.
8. Scoop into bowls and serve with vanilla ice cream.

1 comment :

  1. You had me at butter - no pun intended! I love the cherry/almond combo. Happy Monday Mel!

    ReplyDelete