This is a mashup of two recipes: Ree Drummond’s “Cherry Almond Crisp” and Better Homes & Gardens “Fruit Crisp” (Meredith Books). I love the filling from the Pioneer Woman’s recipe, but the topping didn’t have enough bulk for my taste. Inspired by the Better Homes and Gardens recipe, I added old-fashioned oats to the topping and switched out granulated sugar for brown sugar. It did the trick. It’s great summer dessert for a crowd, and if you’re only making it for a few, it makes fantastic leftovers. Serve it with vanilla ice cream.
1 cup old-fashioned oats
1 cup light brown sugar
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
3/4 cup unsalted butter, cut into 1/4-inch cubes
3/4 cup sliced almond
4 (12 oz) bags of frozen cherries
1/2 cup granulated sugar
1/4 cup cornstarch
2 tsp almond extract
1. Pre-heat the oven to 350 degrees.
2. Make the topping: In the bowl of a stand mixer, stir together the old-fashioned oats, brown sugar, all-purpose flour, cinnamon, nutmeg, and salt. Add the butter and incorporate it into the oat mixture on low-speed until it resemble peas. Gently mix in the sliced almonds. This step can be accomplished by using your hands as well.
3. Make the filling: In a large bowl, combine the frozen cherries, granulated sugar, cornstarch, and almond extract. Gently stir to coat the cherries.
4. Place the filling in an even layer in a 9×13-inch baking dish. Spoon the topping over the cherry filling, covering it in an even layer.
5. Bake for 45-50 minutes. Serve warm or at room temperature.
Darling, Jennifer Dorland. “Fruit Crisp,” Better Homes and Gardens New Cookbook. Des Moines: Meredith Corporation, 2002.
Drummond, Ree (2012). “Cherry Almond Crisp.” Retrieved from https://www.foodnetwork.com/recipes/ree-drummond/cherry-almond-crisp-recipe-2042480.