A sweet cherry crisp topped with a crunch from toasted almonds - and best of all - it doesn't require an oven! Get the ice cream ready, you are going to want to dive in!
It's full on summer camping season. I want to roast marshmallows over an official campfire and snuggle into an awesome sleeping bag just to find the one out-of-place rock and make due all night. I want to get in some serious hikes and laugh under some amazing views. And of course, chow down with this amazing cherry crisp recipe. And perhaps pair it with a refreshing Cherry Vodka Sour.
Are there any wild wilderness adventures on your summer plans? I'd love to hear about them! Or any funny stories that share in my camping misery 😉 We can roast marshmallows together.
📖 Recipe
Ingredients
For the Topping
- ¾ cup sliced almonds
- ¼ cup flour
- ¼ cup light brown sugar
- ¼ cup sugar
- ½ teas vanilla
- ¼ teas ground cinnamon
- ¼ teas salt
- 4 tbs unsalted butter - melted
for the Filling
- ½ cup sugar
- 1 tbs cornstarch
- 2 lbs frozen sweet cherries
- 1 tbs lemon juice
- 1 teas vanilla
- ½ teas salt
- ¼ teas amaretto
- ⅔ cup dried cherries
Instructions
- In a food processor, pulse ¼ almonds until chopped (about 3 pulses) with the flour, brown sugar, sugar, vanilla, cinnamon, and salt. Add the butter in a stream and pulse until the mixture resembles coarse sand (1 - 3 more pulses). (If camping, pulse the almonds ahead of time to have ready for this step - use a large bowl and a wooden spoon instead of the food processor).
- In an oven safe 10" skillet, toast the remaining sliced almonds over medium-low heat, about 4 minutes. Add the flour mixture and cook for 6 to 8 minutes, stirring often, until just browning. Transfer to a bowl and carefully wipe down the skillet with a paper towel.
- Make the filling by combining 2 tbs sugar and cornstarch in a small bowl. In the skillet, add the cherries, lemon juice, vanilla, salt, and almond extract. Cook covered for 7 minutes over medium heat. Stir once or twice while cooking. Remove the lid and stir in the dried cherries. Cook 3 to 4 minutes longer until the dried cherries have softened.
- Over a low simmer, stir in the cornstarch mixture, until thickened (about 3 minutes). Remove the skillet from the heat and sprinkle the topping evenly over the cherries. Return the skillet to the heat and cook until the filling is bubbling, a few minutes later.
- Remove from heat and allow crisp to cool 30 minutes before serving with ice cream.
Notes
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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That is gorgeous!!