Fresh Cherry Crisp (w/Almond Topping)
Achieve all your summer dessert dreams with a warm, saucy, and crunchy pan of this Fresh Cherry Crisp! Topped with a cinnamon-spiced almond and oat topping, this comforting dessert will quickly become one of your favorite easy cherry recipes. Ready in just a few simple steps and family-friendly!
Servings: 8 servings
Calories: 327kcal
Cost: $9.52 or $1.19/serving
Equipment
- 1 large saucepan
- 1 10 inch cast iron skillet (or 9x9 baking pan)
Ingredients
Cherry Filling:
- 6 cups pitted fresh cherries (or frozen and thawed)
- 2 tbsp organic cane sugar (or granulated sugar)
- 2 tsp lemon juice
- ½ tsp vanilla extract
- ¼ tsp almond extract
Almond Topping:
- 1 ¼ cups rolled oats
- ¾ cup brown sugar packed
- ½ cup whole wheat pastry flour (or all-purpose flour)
- ½ tsp cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter (cold and cubed)
- ½ cup sliced almonds
Instructions
- Add cherries, sugar, and lemon juice to a large saucepan and bring to a boil, stirring frequently. Once boiling, reduce the heat and simmer for 20-25 minutes, slightly mashing the cherries and stirring occasionally.
- Remove from heat and stir in the extracts. Set aside.
- Preheat the oven to 425° and grease a 10-inch cast iron skillet or 9x9 baking dish.
- In a medium bowl, stir together rolled oats, brown sugar, flour, cinnamon, and salt until well combined. Add the cubed butter, working it in with a pastry cutter or fork until crumbly and well combined. Stir in the sliced almonds, then set aside.
- Pour the cherry filling into the baking dish, then top with the almond topping.
- Bake in the preheated oven for 10-15 minutes, until the filling is bubbly and the topping is browned and crispy.
- Allow to cool at room temperature for about 30 minutes, then serve with ice cream!
Notes
Storage Directions
- Refrigeration — Leftover cherry crisp keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing — Once cooled to room temperature, the crisp can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the fridge overnight or warm it in a covered pan in a 350°F oven for 15-20 minutes or until heated through.
- Reheating — Warm the crisp in a 350°F oven for 5-10 minutes or in the microwave on gentle heat until heated through. Although the oven takes longer to reheat, it will recrisp the topping more effectively.
Nutrition
Calories: 327kcal | Carbohydrates: 56g | Protein: 6g | Fat: 11g | Sodium: 80mg | Fiber: 6g
