One of my absolute favorite things about summer is cherry season! Unfortunately there’s only about a 2-3 week period here in Southern California where the cherries are supreme! I mean like really, really, amazing. So we gotta take advantage of them while they’re here! I see cherry jam in my future, and many more of these crisps. Scoooreeeeee
We start with fresh, halved cherries
Add the usual suspects, sugar, cornstarch, and some almond extract and we’re in business
Top these little darlings off with some crumb mixture and into the oven they go
Cherry Almond Crisp
for the filling:
2 cups fresh, pitted cherries
2 1/4 teaspoons cornstarch
1/4 cup sugar
1/4 teaspoon almond extract
Wash and pit your cherries and then slice them in half, put in bowl. Add cornstarch, sugar, and almond extract and incorporate into the cherries. Let cherry filling sit while preparing topping.
for the topping:
1/3 cup flour
2 1/2 tablespoons packed brown sugar
3/4 teaspoon cinnamon
1/4 cup chopped, toasted almonds
1/4 rolled oats
3 tablespoons cold unsalted butter, cut in cubes
Preheat oven to 375. Combine flour, sugar, cinnamon, almonds, and oats. After toasting the almonds, however, wait until they are cooled to add to mixture otherwise it’ll melt the butter and that’s a no-no! Add in the cubed butter and with a fork or your fingers and break up the butter until it’s the size of peas and the mixture is uniform in texture.
Spoon 1/2 of the cherry filling mixture into 2 5 inch ramekins, or you can use smaller ones and divide it up accordingly. Pile on the crumb mixture and pop these sweet babies in the oven for about 25 minutes or until the crumb topping is nice and golden. Let cool for about 10 minutes before serving. These are best with a scoop of french vanilla ice cream…duh. Enjoy!