Butter for coating the baking dish
2 pounds sweet cherries pitted and cut in half
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
For the topping
1/2 cups rolled oats
½ cup sliced almonds
1 cup all-purpose flour
1/2 cup packed light brown sugar
¼ cup granulated sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, melted and cooled 1 stick
¼ tsp almond extract


1.Preheat the oven to 350°F. Butter a 9x9-inch or 9 inch round baking dish, set aside.
2.Whisk together the sugar and cornstarch in a medium bowl, and then add the fruit and lemon juice. Toss gently to coat, then pour the fruit filling into the prepared baking dish.
3.Make the crisp topping. Add the flour, almonds oats, sugar, and salt and stir until combined. Pour in melted butter and almond extract and stir to combine.
4.Spread the crisp topping evenly over the cherry filling.
5.Bake until the juices are bubbling around the edges of the baking dish and the topping is golden, 30 to 35 minutes
6.Let the crisp cool for at least 15 minutes before serving. Serving with vanilla ice cream strongly encouraged.

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