In the Oven: Cherry Almond Crisp
Yield: 8 - 10 Servings
In celebration of Washington’s Birthday/Presidents’ Day
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
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)
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.
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.
Recipe by Baked Sunday Mornings at