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In the Oven: Cherry Almond Crisp

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Next up is Cherry Almond Crisp in celebration of Washington’s Birthday/Presidents’ Day!

Posting date is Sunday, 15 February.

In the Oven: Cherry Almond Crisp
Author: Matt Lewis & Renato Poliafito
Serves: 8 – 10 Servings
In celebration of Washington’s Birthday/Presidents’ Day
Ingredients
  • For the Crisp Topping
  • 2⁄3 cup (85 g) all-purpose flour
  • ¼ cup plus 2 tablespoons (85 g) firmly packed light brown sugar
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 3 ounces (¾ stick/85 g) cold unsalted butter, cubed, plus more for the pan
  • ¼ teaspoon pure almond extract
  • 2⁄3 cup (100 g) blanched almonds, toasted (see page 19)
  • ¾ cup (30 g) of your favorite oat-based childhood cereal, chocolate-based granola, or Fruity or Cocoa Pebbles[br]
  • For the Cherry Filling
  • 5½ cups pitted cherries (about 2 pounds/910 g before pitting)
  • 2 tablespoons instant tapioca
  • 1 tablespoon plus 1 teaspoon fresh lemon juice (about ½ lemon)
  • 1 tablespoon pure almond extract
  • 2 teaspoons granulated sugar
  • 1 teaspoon lemon zest
  • For the Assembly
  • Premium vanilla ice cream (optional)
Instructions
Make the Crisp Topping
  1. Preheat the oven to 400°F (205°C).
  2. Lightly butter the bottom and sides of an 8-inch (20-cm) round cake pan with at least 2-inch (5‑cm) sides.
  3. Place the flour, both sugars, and the salt in a food processor and pulse until combined.
  4. Add the butter and almond extract and pulse until sandy (8 to 12 quick pulses).
  5. Add the almonds and pulse until the nuts are chopped and incorporated but the mixture is still coarse and chunky, not powdery; do not overpulse.
  6. Add the cereal and pulse with the almonds for a few more seconds.
  7. Place the topping in the refrigerator for at least 15 minutes.
Make the Cherry Filling
  1. In a large bowl, gently toss together the cherries, tapioca, lemon juice, almond extract, sugar, and lemon zest.
Assemble the Cherry Almond Crisp
  1. Place the cherry filling in the prepared pan.
  2. Evenly scatter the chilled crisp topping over the filling and bake until the top is browned and the fruit is bubbling, 25 to 35 minutes. If the top starts to brown too quickly (but the filling is not bubbling), tent the crisp with foil and continue baking until the filling is ready.
  3. Remove from the oven, place the pan on a cooling rack, and allow to cool slightly.
  4. Serve the crisp warm, with vanilla ice cream, if you like.
Notes
How to store: Wrap and refrigerate any leftover crisp for up to 3 days. To reheat, let the crisp come to room temperature, then rewarm it in a 300°F (150°C) oven for 15 to 20 minutes. Leftovers can also be eaten straight from the fridge with a dollop of Greek yogurt.

Excerpted from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations, by Matt Lewis and Renato Poliafito. Copyright © 2014 by Matt Lewis and Renato Poliafito.  Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Comments

  1. I have to admit to using 1/4 cup of sugar in the filling. I’m not a fan of tart and 2 teaspoons seemed like so little. This crisp is delicious. We served it for dessert tonight & my whole family loved it.

    Oh – I did use frozen cherries per most of your comments and they worked great.

    • Good to know this before I make it. So did the extra sugar work out? Good to know that the frozen fruit worked out as well since getting fresh cherries is either impossible or porhibitive here!Thanks!

    • Just shared it with my coworkers and they gobbled it up! Did you use the full tbsp of almond extract in the cherry filling? I feel like it was good, but also might’ve been too much, so I’m curious to see what others thought!

    • Yes, I thought 1/4 cup sugar was just right – but, like I said, I don’t like tart, so it could just be me.

      I did use all the almond extract & liked it. It did occur to me to wonder why they hadn’t used Amaretto – how good would that be?