If there’s one thing you should know about me, it’s that I’m fairly uncomplicated. My Mom even proclaimed me “least high-maintenance” out of the entire family at our last Sunday lunch. YES! I was so proud.
To me, life’s simple (ok, when it’s not.) Try to do the right thing, be kind, tolerant, and out-serve others.
Now, before you think I’m making myself out to be some sort of saint, I procrastinate way too much, am incredibly impatient, care too much about what others think of me, and sweat profusely when nervous.
There. Happy?
Anyway, I guess it’s due to my tendency to have a “black or white” outlook on a lot of things. Good, or bad. Happy, or sad. Right, or wrong. It just seems like so much time is wasted in “grey” areas. (Which is a total Type A thing to say, and why I can’t work in corporate America anymore. Hello hour long meetings over issues that could be resolved in one email!)
What does this have to do with Cherry Almond Crisp again?
Oh, right. If you’ve been reading IGE for any length of time, than you know my cooking style is very reflective of my personality. Uncomplicated. If I had room for a second tagline next to “Eat Well. Run Often. Travel Far.” it’d be – good tasting food doesn’t have to cost a lot, and can be easy to make too.
Which is exactly how I would describe Cherry Almond Crisp.
Sweet, in-season cherries are spiced with cinnamon and vanilla, then buried under a mountain of almond-spiked crisp and baked until golden brown. Just fresh fruit and pantry staples tossed together then baked. Uncomplicated and easy, yet foot-stompingly delicious. (You know, so good it makes you want to stomp your feet?)
See, cherries and almonds were made to meet in this crisp. While the sweet fruit softens to create a thick, syrupy sauce in the bottom of the baking dish, roughly chopped almonds in the crisp brown and toast from the heat of the oven on top. It is the perfect flavor combo.
Snag some fresh, in-season (read: inexpensive) cherries at the grocery store, then raid your pantry for the rest of your ingredients and make this ASAP!
Start the Cherry Almond Crisp with 1-1/2 pounds sweet cherries. I’ve been finding them for $1.99-$2.99/lb at Whole Foods recently!
Pit the cherries by hand (slice and pop like a peach) or with a cherry pitter, like this one that I stole from my Mom gave me. (Psst – it’s the same one I’ve giving away at the end of this post!)
Once all the cherries have been pitted, slice what’s left in half. I say “what’s left” because you would not believe how easy it is to plow throw pitted cherries before you even know what’s happening…
To the halved cherries, add 1 Tablespoon sugar, 2 teaspoons gluten-free measure for measure flour, 1 teaspoon vanilla, and 1/4 teaspoon cinnamon then toss to combine.
Spoon the spiced cherries into a non-stick sprayed baking dish, then set it aside while you work on the crisp.
The best part of this crisp is that it adds roughly chopped almonds to the mixture of oats, sugar, flour, and butter for fantastic crunch. First combine 1/2 cup each certified gluten-free oats and brown sugar with 1/4 cup gluten-free measure for measure flour in a small bowl.
Add 1/4 cup roughly chopped almondsfollowed by 1/4 cup cold butter cut into cubes.
Finally, add the secret ingredient: 1/4 teaspoon almond extract. A little almond extract goes a long way, so you only need to add a tiny bit to get it’s sweet, totally unique flavor. (BTW I usually add 1/4-1/2 teaspoon almond extract to my sugar cookie dough. Try it sometime – you’ll have everyone asking you what’s in there!)
Incorporate the butter into the ingredients with your fingers until it’s pretty smooth, then spread the crisp on top of the cherries.
Bake at 375 degrees for 25-30 minutes, or until the crisp is golden brown. Then open a mason jar to capture the scent coming out of your kitchen to sniff at a later date. Unbelievable!
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Cherry Almond Crisp
Description
Cherry Almond Crisp is a simple yet absolutely luscious summer dessert. Or use frozen cherries to make all year round!
Ingredients
- 1-1/2 lbs cherries, pitted and halved
- 1 Tablespoon sugar
- 2 teaspoons gluten-free measure for measure flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- For the crisp:
- 1/2 cup certified gluten-free old fashioned oats
- 1/2 cup brown sugar
- 1/4 cup gluten-free measure for measure flour
- 1/4 cup cold butter, cut into cubes
- 1/4 cup chopped almonds
- 1/4 teaspoon almond extract
Directions
- Preheat oven to 375 degrees. Combine cherries, sugar, flour, vanilla, and cinnamon in a large bowl. Spray a 10.5x7" or 8x8" baking dish with non-stick spray then pour in the cherry mixture. In a separate bowl combine all the ingredients for the crisp. Smush with fingers until butter is well incorporated, then pour over cherry mixture. Bake for 25-30 minutes, or until crisp is deeply golden brown.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I mean, fruit, oats, sugar, butter, and almonds. So uncomplicated, yet so, so mouthwatering. Be sure to make this while cherries are in season, as the cherry/almond combo really is cah-razy good. Otherwise, frozen/thawed/drained berries, or apples will work with the crisp too.
Ok, ok, if you want to complicate things a wee bit, plant a scoop Tahitian Vanilla Gelato on top to melt over the warm crisp. Oh HECK yes!
Now – in order to make this crisp come together even faster for ya’, I’m giving away a free Cherry Pitter! Just place a cherry into the cradle, then press down and the pit will pop right out. Easy!
Enter to win this free cherry pitter by tomorrow, Wednesday, August 22 @ 5pm central, by telling me what your favorite fruit crisp is in the comments section of this post (not by email.)
***THIS GIVEAWAY IS NOW CLOSED!***
Jan Sutter 08.21.2012
I love cherries!! I love a peach crisp only because I hate pitting cherrie by hand.
Barbara 08.21.2012
I have never tried cherries in a crisp before! my favorite crisp is peach-blueberry….when ive been picking berries and peches, i make this probably twice a wk. I have the recipe memorized :)
Kelly 08.21.2012
LOVE peach-blackberry crisp….although this sounds like a very close second! Yum!
Laura 08.21.2012
These types of recipes are EXACTLY why your blog is so insanely popular and I tell everyone about it, including the lady today at the grocery store as I was buying ingredients for your quinoa farmers market skillet…yep, feel free to send me some of your business cards so I can pass them out on your behalf haha…that’s not weird, right?! I love that your recipes use ingredients I not only can pronounce and have heard of, but that aren’t overly complicated. If I see an ingredient list a mile long, it doesn’t matter how pretty the pictures or how mouth watering it may be, it is not coming out of my kitchen! I love a peach crisp the best, or blueberry but would maybe make cherry if I had this pitter!!
Tracy 08.21.2012
Cherry crisp is my all-time favorite! I’m addicted to anything cherry. My mom says its because she craved them constantly when she was prego with me.
Michele 08.21.2012
I love apple crisp but I would love to try this recipe!
Kelly Ashby 08.21.2012
Pear crisp! So delicious, makes me really excited for Fall!
Gina from ATL 08.21.2012
In the summer, my favorite crisp is nectarine and blueberry. in the fall and winter my favorite crisp is apple, of course! I’ve never had a cherry crisp, because I don’t have a pitter. Perhaps that would be my new favorite if I owned one :-)
Pete 08.21.2012
Cinnamon Apple crisp (warmed) with a small scoop of vanilla bean ice cream
…especially in the Fall
This cherry one looks a-ok though -will give it a try
Thanks
Tasha K 08.21.2012
Cherry crisp is by far my favorite, although I’ve never used bing cherries!
Diane 08.21.2012
In June, my favorite is strawberry rhubarb, and then blueberries come into season and that’s my favorite, and then peaches come into season and that’s my favorite, and then apple…well, I think you see my problem. :-))) Thanks for having the fun give-away.
Renae 08.21.2012
Peach crisp!
Britton Petersen 08.21.2012
Nothing beats the old standby, apple crisp. I like it plain, with vanilla ice cream, and any other way I happen to run across it. But I love cherries, so I might have to give this one a try!
Celeste burns 08.21.2012
My favorite fruit crisp is my grandmothers peach crisp! She is an amazing cook who showcases her love by feeding her family! Everything she makes is amazing!
Lindsay 08.21.2012
I have two favorites: a mix of black- and blueberries, and peach. Although I do enjoy a good cherry crisp, as well, and your addition of almonds to the topping sounds amazing!
Jacinta Chavez 08.21.2012
Warm apricot crisp with the scent of cloves and vanilla bean ice cream. Heaven!!!!
Rainey 08.21.2012
I used to say, “Don’t ruin desserts with fruit,” but now I love things with apples in them, so I’d have to go with apple crisp.
Leah 08.21.2012
Apple crisp for sure!
Justin Greene 08.21.2012
I like a good ol’ apple crisp…but this cherry one sounds fantastic.
Belinda Del Pesco 08.21.2012
Peach Blueberry, or Apple Cherry. :)