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.

Serves 8-10

 

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.