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Ingredients
- Coat four 12-ounce bags frozen tart cherries with:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 teaspoons almond extract
- Pour in 9 x 13 and top with:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Dash nutmeg
- 6 oz bag slivered almonds
- Cut in 1 stick cold butter with pastry cutter
- Bake at 350 for 45 minutes
- Serve with whipped topping:
- 2 cups heavy cream
- 2 tablespoons granulated sugar
Details
Servings 1
Preparation time 15mins
Cooking time 60mins
Adapted from foodnetwork.com
Preparation
Step 1
Preheat the oven to 350 degrees F.
Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.
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