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Cherry Almond Crisp
This cherry almond crisp is made with fresh cherries, almonds, oats, and is super easy to make! Serve with vanilla ice cream or whipped cream!
Course
Brunch, Dessert
Cuisine
American
Diet
Gluten Free
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
Calories
299
kcal
Author
Kyleigh Sage
Equipment
stock pot
casserole dish
Ingredients
Cherry Filling
5
cups
cherries
fresh or frozen
⅓
cup
granulated sugar
2
tablespoons
cornstarch
2
teaspoons
lemon juice
optional
½
teaspoon
almond extract
Crisp Topping
½
cup
all purpose flour
substitute almond flour for gluten-free
½
cup
almond flour
½
cup
rolled oats
½
cup
sliced almonds
¾
cup
light brown sugar
½
teaspoon
kosher salt
½
cup
unsalted butter
melted
½
teaspoon
almond extract
US Customary
-
Metric
Instructions
Cherry Filling
Add the cherries, sugar, cornstarch, lemon juice, and almond extract to a large pot.
Heat over medium heat until the cherries begin to break down and the filling thickens, about 15 minutes.
Pour the cherry filling into the bottom of a baking dish.
Crisp Topping
Preheat the oven to 350°F.
Toss together the flour, almond flour, oats, almonds, brown sugar, and salt.
Add in the melted butter and almond extract and mix until it forms a wet, sand like mixture.
Sprinkle the topping evenly over the cherry mixture.
Bake at 350°F for 30-35 minutes or until the top is golden brown and the filling is bubbly.
Serve warm with vanilla ice cream or
homemade whipped cream
.
Notes
Cover and store in the fridge for up to 3 days. Reheat in the oven at 350
°F for 10 minutes.
Nutrition
Serving:
1
|
Calories:
299
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
20
mg
|
Sodium:
102
mg
|
Potassium:
237
mg
|
Fiber:
3
g
|
Sugar:
27
g
|
Vitamin A:
273
IU
|
Vitamin C:
4
mg
|
Calcium:
60
mg
|
Iron:
1
mg