Just a few bakers tackled the cherry crisp this week. And Robyn went rogue with Nutella Chip Cookies (although one could argue that making a cherry crisp in February is pretty rogue itself).
Links here for the cherry crisp – what did everyone think?
Next up is Cherry Almond Crisp in celebration of Washington’s Birthday/Presidents’ Day!
Posting date is Sunday, 15 February.
- 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
- 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
- Premium vanilla ice cream (optional)
- Preheat the oven to 400°F (205°C).
- Lightly butter the bottom and sides of an 8-inch (20-cm) round cake pan with at least 2-inch (5‑cm) sides.
- Place the flour, both sugars, and the salt in a food processor and pulse until combined.
- Add the butter and almond extract and pulse until sandy (8 to 12 quick pulses).
- 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.
- Add the cereal and pulse with the almonds for a few more seconds.
- Place the topping in the refrigerator for at least 15 minutes.
- In a large bowl, gently toss together the cherries, tapioca, lemon juice, almond extract, sugar, and lemon zest.
- Place the cherry filling in the prepared pan.
- 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.
- Remove from the oven, place the pan on a cooling rack, and allow to cool slightly.
- Serve the crisp warm, with vanilla ice cream, if you like.
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.