Chewy, Gooey, Crispy, Sweet: Cherry Almond Crisp
I have dreams at night.
Dreams of a functional kitchen. I know. Sounds crazy doesn’t it?
I dream of being able to cook again – the way I want to. I am still living in a small apartment with most of my kitchen items in boxes. In case you have been wondering, there is not a lot of cooking that has been worth writing about lately.
That’s all going to change in about 2 weeks – we finally found a house and I will get to unpack all of my stuff! Then I can get back to cooking and experimenting, but for right now it is cooking the easiest and most convenient things.
This cherry almond crisp is in fact easy and convenient. Just what I need.
It starts with fresh cherries and sugary goodness. It finishes with a nice crumble and an optional dollop of vanilla ice cream. Long day at work? This is your answer – Yes please. I had to halve the recipe because this apartment only came with one round glass baking dish. What? If I had my choice, I would choose a large 9 x 13 baking dish. There was nothing left of this crisp. It didn’t stand a chance.
Serve it warm and top with vanilla ice cream.
- If you are using fresh cherries, please invest in a cherry pitter. Especially if you plan on making this more than once. I’m sure you will.
- The original recipe also uses tart dried cherries for a flavor contrast (I suppose). If you opt to add the dried cherries, soak 1 cup dried cherries in the 1 cup boiling water for 30 minutes before the first step. Mix in with the remaining ingredients.