A few weeks ago I was inspired to make this cherry almond crisp after viewing it on The Pioneer Woman (a FoodNetwork show). I came across a lot of individuals who were unable to find tart cherries in their stores. From what research I did it seems that if you don't like in California, you'll have to pay exorbitant fees to have tart cherries shipped to you.
So, I have been playing around with
this recipe to incorporate the sweet cherries I find in the frozen section of the grocery store. Here is my ADAPTED recipe:
- FOR THE CRUMB MIXTURE:
- 1/2 cup All-purpose Flour
- 1/4 cup Sugar
- 1/4 cup Packed Brown Sugar
- 1/2 teaspoon Cinnamon
- 1 dash Nutmeg,
- 1/4 teaspoon Salt
- 3/4 stick Cold (salted) Butter, Cut Into Pieces
- 1/2 cup Sliced Almonds
- FOR THE FILLING
- 1 bags frozen sweet cherries
- 1/2 cup fresh cranberries
- 1/4 cup White Sugar
- 1/4 cup Cornstarch
- 1 teaspoons Almond Extract
- BASIC WHIPPED CREAM
- 2 cups Heavy Cream
- 2 Tablespoons Powdered Sugar
Preheat oven to 350 F.
Combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt in a bowl and set aside.
In a separate bowl, cut the cold butter into small pieces then further break these pieces up with your hand. Combine this with the sliced almonds.
Place the FROZEN (don't let them thaw) cherries in a bowl, and add sugar, cornstarch and almond extract and stir.
Place the cherries into an unprepared ramekin (I used an oblong one which is about 4 inches wide by 9 inches long). Top with the flour mixture you prepared earlier and add the butter/almond mixture.
Bake at 350 F for 45 minutes, or until the topping is crisp and golden brown. If the topping appears underdone broil for just a minute or so.
For the whipped cream...
Add heavy cream and powdered sugar with a whisk and beat until light and fluffy (you can add some meringue powder to maintain consistency if you plan to store it for a few days).
