Cherry-Almond Crisp Recipe

personal chef fort lauderdale

Fresh tart cherries can be hard to find, which is why we add some dried ones to boost the flavor of this crisp. If you have access to fresh tart cherries, use 3 pounds/1.4kg and omit the dried fruit. Serve with vanilla ice cream, if desired; a small (1/4-cup/60ml) scoop will add about 64 calories.

1 cup/225g dried tart cherries
1 cup/250ml boiling water
2 pounds/900g sweet cherries, pitted
2/3 cup/128g granulated sugar
3 tablespoons/23g US all purpose flour, unsifted
1 teaspoon/5ml vanilla extract
1/4 teaspoon ground cinnamon
Cooking spray
3.4 ounces/96g US all purpose flour (about 3/4 cup)
3/4 cup/60g old-fashioned rolled oats
1/2 cup/110g packed brown sugar
1/4 cup/28g sliced almonds
1/2 teaspoon salt
5 tablespoons/72g unsalted butter, melted
1/4 teaspoon/1ml almond extract

Preheat oven to 375F/190C/Gas 5

Combine dried cherries and boiling water in a small bowl; cover and let stand for 30 minutes. Combine dried cherries with soaking liquid, 2 pounds sweet cherries, and the next 4 ingredients (through cinnamon) in a large bowl; stir well. Let stand for 15 minutes.
Pour the cherry mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bakefor 40 minutes or until thick and bubbly.

While cherry mixture bakes, combine remaining flour, oats, brown sugar, almonds, and salt in a medium bowl, and stir well. Combine butter and almond extract in a small bowl, and drizzle over oat mixture, stirring until moist clumps form.

Remove cherry mixture from oven, and sprinkle evenly with the streusel topping. Bake an additional 20 minutes or until streusel is golden brown. Let stand for 5 minutes; serve warm.

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