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!***
Kelli Hobby 08.22.2012
I honestly love ANY crisp, the pairing of fruit with thick sweet syrup and crunchy topping is like heaven on a plate for me. That being said my go to favorites are apple and peach but this cherry looks amazing! I love cherries too, they remind me of Washington and visiting my grandpa!
Katelyn Lynch 08.22.2012
strawberry apple crisp, with a little cinnamon!
Danielle B 08.22.2012
Do I REALLY have to pick one kind of crisp?? Ok, ok, it’s my grandma’s apple crisp!!!
RaeAnne 08.22.2012
Love your peach and blackberry crisp but the tried and true apple crisp has to be my favorite!
Tina 08.22.2012
Apple Cinnamon Crisp!
Betsy 08.22.2012
I love apple crisp in the Fall!
Linda 08.22.2012
The only crisp I’ve ever made is apple crisp with fresh apples from my parents’ apple trees with the crumble topping enjoyed while still warm from the oven. I have always wanted to try asian-pear and am thinking I now know what to do with the cherries I froze earlier this season!
april woods 08.22.2012
Cherry crisp is my rave!! Cant wait to try this!!
Amanda R 08.22.2012
Apple crisp will always be my favorite! But this cherry crisp looks like it could definitely give it a run for it’s money!
Kristy Eastom 08.22.2012
Apple or Strawberry Rhubarb…but really like any and all…not picky what so ever!!!!
Lizz 08.22.2012
I think this cherry crisp will be my fave… followed by peach crisp!
Rochelle 08.22.2012
i love strawberry-rhubarb crisp. strawberries and rhubarb fresh from the garden. :)
Tiffany Dean 08.22.2012
I love apple crisp! :-) Or really any kind!
Wendy 08.22.2012
Um, my favorite crisp may just end up being this one considering I have a ton of cherries.
Andrea 08.22.2012
we love blackberry, boysenberry, marionberry, black raspberry, etc…………
Susan 08.22.2012
I don’t usually make “hot fruit” desserts but this one looks lip smackingly amazing! I would generally lean towards apple.
Angie-a pinch of this 08.22.2012
my favorite is definitely peach, but I have been dying to try a peach cherry!
Caitlin 08.22.2012
My favorite is peach, but this cherry looks like a close second!!
Katie 08.22.2012
Apple or cherry
Michelle 08.22.2012
Mine would be cherry if only I didn’t have to pit all the fruit myself (hint hint). Otherwise, I’d have to go with peach :)