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!***
natalie@thesweetslife 08.21.2012
i like a peach berry crisp! :)
Jen C. 08.21.2012
Sour cherry is awesome… but they are all delicious!
Katie B. 08.21.2012
peach without a doubt
Beth @ Running with the Sunrise 08.21.2012
Ooh, I’m really excited to try this recipe. I just bought a bunch of cherries, so this is perfect timing! How do you like your cherry pitter? I just bought one that pits 4 cherries at a time and uses a push down mechanism, which I thought would be easier on my hands. But, when I bought mine, the lady at Sur la Table recommended one like yours but they didn’t have any in stock. Do you find your hands hurt after you’ve been pitting for a while?
Miriam 08.21.2012
It would have to be peach. Mmmmm – and pretty much all fruit crisp needs some ice cream on top.
Ali 08.21.2012
I have to say, I’m a little old school with my crisps. Good ol’ apple crisp is my fave! (Now, if we were talking about cobbler, I’d have to say peach. Or cherry. Maybe both at the same time?)
Renee F. 08.21.2012
As my husband says “Skrawberry” is his little country twang. LOL
Josie 08.21.2012
Blackberry crisp. Yum!!!
Caitlin Cress 08.21.2012
I love, love, loooooooove all crisp. If I had to pick, which I’m only doing because you’re making me, I’d say PEACH.
Jordan H. 08.21.2012
Peach Cobbler or Crisp made with my grandparents’ fresh picked peaches in the summertime! Just had some this weekend! Beyond good!
Dcgril 08.21.2012
Apple crisp!!
cwaltz 08.21.2012
OMG that crisp looks a-maz-ing! I usually enjoy peach crisp but I totally love cherries.
courtney 08.21.2012
hmmm, I would have to say apple crisp. classic! BUT this cherry almond sounds INSANE! Def on my to do this weekend!!
Lauren 08.21.2012
you name the berry and I like the crisp :)
Lindsey 08.21.2012
Apple!
RobT 08.21.2012
Favorite is warm bluberry crisp. Every time I make it, it brings back memories of my Grandmother who would whip up a batch quickly, easily, and perfect.
Katie Spangenberg 08.21.2012
Cherry! This post makes me want to run out to the farmer’s market asap!
Christina 08.21.2012
I love them potato crisps you get in the store :)
Anita 08.21.2012
Apple!
Jackie I 08.21.2012
Blueberry crisp for sure!