The Pioneer Woman suggests making this dessert in individual ramekins, but I only have 4 of those, so I made this in a big dish instead. This was super easy! I didn’t have tart cherries on hard, but I did have frozen sweet cherries, and I also had a bag in the freezer that had about 6 frozen blueberries in it, so I threw those in there as well. This took way longer than 45 minutes to cook for me. The top just stayed raw-looking and it took maybe an extra 30 minutes to firm up. That may be why some parts of the crisp were really chewy? This was good, but I think the almond extract may have been a little too overpowering. I would add half of that next time and see how it is. Also, I had vanilla ice cream on hand, so I served this with ice cream instead of whipped cream.
Cherry Almond Crisp
prep time: 15 min.
cook time: 45 min.
1 cup All-purpose Flour
½ cups Sugar
½ cups Packed Brown Sugar
½ teaspoons Cinnamon
Dash Or Two Of Nutmeg
¼ teaspoons Salt
½ cups Slivered Almonds
1-½ stick Cold (salted) Butter, Cut Into Pieces
4 bags (12 Ounces) Frozen Tart Cherries
½ cups White Sugar
¼ cups Cornstarch
2 teaspoons Almond Extract
Whipped Cream (optional):
2 cups Heavy Cream
2 Tablespoons Sugar
Preheat oven to 350 degrees F.
In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt.
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 until it resembles a coarse crumbs. Add the slivered almonds and stir them in.
Place the still-frozen cherries in a bowl, and add sugar, cornstarch and almond extract. Gently stir the cherries to combine.
Divide the cherries between 8 ramekins (about ½ cup each). Top generously with the crumb mixture, evening out the surface.
Bake for 45 minutes, or until the topping is crisp and golden brown. If the topping appears underdone, continue baking in 10 minute increments until it’s done.
Add heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until light and fluffy. Keep in the fridge until ready to serve.
Serve the crisps warm or room temperature with a dollop of freshly whipped cream or vanilla ice cream.