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!***
Allison 08.21.2012
I love rhubarb crisp made in individual muffin tins!
Courtney C. 08.21.2012
I love apple crisp!
Kim 08.21.2012
RHUBARB!!! Though cherry might be a very close second… And as an Iowa girl, gooseberry a solid third. :)
Katie 08.21.2012
Yay, this would be so cool as my to year old has decided she loves cherries – this would save me some time for sure. In terms of crisps, hmmm, probably apple cranberry crisp, yum!
Christie 08.21.2012
Apple with a drizzle of caramel to jazz it up a notch! I’m totally going to make your cherry recipe- super simple!
Katie 08.21.2012
i love good old apple crisp!! nothing better than brown sugar, oats, and cinnamon apples!! can’t wait for Fall!! :)
Kara D 08.21.2012
I love an apple crisp!
Erin 08.21.2012
Blueberry crisp! But your cherry crisp may become my new favorite if I win the cherry pitter! :)
Melanie 08.21.2012
Rhubarb Crisp is my absolute favorite. Followed closely by black raspberry, peach, cherry, apple, blueberry….umm do you see where I’m going with this. Is there a bad fruit crisp?
Sarah Healy 08.21.2012
I love apple crisp! And suddenly feel like I must have a cherry pitter for the bag of cherries in my fridge!
Jen M. 08.21.2012
Apple crisp is my favorite.
Ally 08.21.2012
Marionberry crisp. Really, marionberry anything is amazing.
Cristy 08.21.2012
I love apple crisp! I can’t wait to get some fresh cherries and try this crisp! Also, I’m going to try adding almond extract to my next sugar cookie batch! Excited to try it!
Kaylee 08.21.2012
Apple! Yum :)
The Running Navy Wife 08.21.2012
My favorite fruit crisps are berry mix crisps with one apple. My hubby and I love to throw in frozen berries mixed with fresh berries and an apple to create a yummy go-to dessert!
Jane {In the Pink and Green} 08.21.2012
I would have to say that apple crisp is my favorite, but this cherry crisp looks amazing! Especially because I keep seeing cherries on sale at the grocery store, this looks like it would be the perfect end of summer/beginning of fall dessert! And having the cherry pitter to make it with would be that much more amazing :)
Lauren T 08.21.2012
This looks so awesome!! My favorite fruits in a crisp are fresh picked raspberries from my dad’s garden :)
Megan 08.21.2012
Apple crisp, definitely.
Lindsey 08.21.2012
Peach crisp!
Kim 08.21.2012
apple crisp is my favorite with cherry crisp a close second!