Tuesday, May 1, 2012

CHERRY ALMOND CRISP - Pioneer Woman Cooks

HAPPY MAY 1ST!  This Cherry Almond Crisp would be the perfect dessert to celebrate May--although, really, isn't this year flying just a bit too fast?!

My family and friends loved this crisp.  But there is a lot of liquid at the bottom of the dish that could be avoided (I think) if the cherries were first thawed.  Although the syrupy sauce is yummy over ice cream.


  • 1 cup All-purpose Flour
  • 1/2 cup Sugar
  • 1/2 cup Packed Brown Sugar
  • 1/2 teaspoon Cinnamon
  • Dash Or Two Of Nutmeg (I used freshly grated)
  • 1/4 teaspoon Salt
  • 1/2 cup Slivered Almonds (I used sliced, not slivered, and toasted them first)
  • 1-1/2 stick Cold (salted) Butter, Cut Into Pieces
  • 4 bags (12 Ounces) Frozen Tart Cherries (I bought a 64 ounce bag at Costco, not tart, but good enough)
  • 1/2 cup White Sugar
  • 1/4 cup Cornstarch
  • 2 teaspoons Almond Extract

Preparation Instructions

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 (or sliced) 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.
Put the cherry mixture in a large baking dish. 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.
Serve the crisps warm or room temperature with a dollop of freshly whipped cream or vanilla ice cream.

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