I had this lovely jar of Door County tart cherries staring at me in my pantry. Not anymore! Fruit desserts can be so comforting when the temps hit single digits. And I could eat fruit crisps every week with a small scoop of vanilla ice cream, of course.
Almonds and cherries were meant to be together and they work perfectly in this dessert.
- Rolled oats - 2 cups, old-fashioned, gluten free
- Almond meal - 1 cup
- Almonds - 1 cup, blanched & slivered
- Brown sugar - 1/2 cup, packed
- Salt - Pinch
- Butter - 8 tablespoons, cold, cut up in 1 inch cubes
- Cherries & juice - 2 pounds or 32 ounces, frozen
- Water - Optional (if needed to make 3 cups)
- Sugar - 1 cup
- Corn starch - 2.5 oz.
- Lemon juice - 1/4 cup
- Almond extract - 1/4 teaspoon (optional)
- Pre-heat oven to 350 degrees F.
- Combine rolled oats, almond meal, almonds, brown sugar, salt and butter in large mixing bowl. Combine ingredients with your hands. Set crisp mixture aside.
- Separate juice from thawed cherries. If you do not have three cups of juice, make up the difference in water. (I used a jar of tart Door County cherries with no sugar added.)
- Combine cherry juice, sugar and lemon juice with corn starch in 4-5 quart sauce pan. Whisk until thoroughly combined before turning the burner on.
- Stir continuously over medium-high until thickened. Add cherries to thickened juice. Adjust for sugar. (Depending on when fruit is harvested, the level of sweetness will vary.) Add almond extract at this time, if using.
- Pour into 9 x 13 casserole dish.
- Sprinkle evenly with almond crisp mixture.
- Bake for 50 minutes at 350 degrees F or until top is brown and crisp.