Cherry Crisp brings you that warm and crunchy flavor you love about your fall desserts but with the bright and sweet taste of summer thanks to a beautiful pop of cherries! We love this recipe because it’s just so easy to make and the flavors it brings are unmatched. Like the oats and almonds coated in cinnamon brown sugar and the plump cherries swimming in a slightly citrusy, sugary sea… it’s definitely a yum, yum, yum combination. Our favorite way to enjoy Cherry Crisp? Oh, there’s only one way… steaming hot and topped with a creamy scoop of our favorite vanilla ice cream!
Ingredients
For the crisp:
- 1/2 cup almonds, sliced
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup honey
- 10 tablespoons unsalted butter, cold and diced
For the filling:
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 6 cups fresh pitted sweet cherries or thawed frozen cherries
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- vanilla ice cream, to taste, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Butter a 10-inch cast-iron skillet.
Step 3 –In a medium bowl, combine the almonds, the oats, the flour, the brown sugar, the salt, and the cinnamon.
Step 4 –Stir the honey into the oat mixture.
Step 5 –Cut the butter into the oat mixture with a pastry blender or a fork.
Step 6 –Place the crisp mixture in the refrigerator until the filling is ready.
Step 7 –In a large mixing bowl, combine the granulated sugar and the cornstarch.
Step 8 –Stir the cherries, the almond extract, and the lemon juice into the sugar mixture until the cherries are well-coated.
Step 9 –Evenly pour the cherry filling into the prepared skillet and top with the crisp mixture.
Step 10 –Bake the cherry crisp until the edges are bubbly and the topping is golden brown, about 35-40 minutes.
Step 11 –Let the cherry crisp rest for 15 minutes.
Step 12 –Serve the cherry crisp with the ice cream.
