Try this Cherry Crisp recipe
- Carbohydrate 310.370080615385 g
- Cholesterol 161.0565 mg
- Fat 66.8441702307692 g
- Fiber 9.72073048710823 g
- Protein 17.3833542307692 g
- Saturated Fat 39.4738938 g
- Serving Size 1 1 Serving (429g)
- Sodium 503.3266 mg
- Sugar 300.649350128276 g
- Trans Fat 5.60823403076923 g
- Calories 1859 calories
Step-by-step
- Combine cherries and almond extract.
- Place in 8 inch greased square pan.
- Combine dry ingrediants; add melted butter.
- Mix until crumbly, sprinkle over cherries.
- Bake in preheated oven at 375 degrees for 20--25 minutes.
- Serve warm or cold with a scoop of vanilla ice cream.
Almond extract does the heaviest lifting in this dessert, bridging the gap between the tart stone fruit and the toasted oats with its intense benzaldehyde compounds. Fruit crisps trace their culinary lineage back to British kitchen innovations during World War II, utilizing pantry staples to stretch fresh produce into satisfying desserts. Maximizing the potential of this dish requires careful attention to texture management after the initial baking process.
- Refrigerate the baked crisp within two hours, covering it loosely with foil rather than plastic wrap to prevent condensation from softening the oat topping.
- Reheat individual portions in a 350 degree oven for 10 minutes to restore crispness to the butter and oat matrix.
- Transform leftovers the following morning by folding chilled portions into thick Greek yogurt or warm steel-cut oatmeal for textural contrast.
- Drain canned or preserved cherries thoroughly through a fine-mesh sieve for 15 minutes before mixing to prevent excess liquid from ruining the structural integrity of the crust.
Properly stored leftovers maintain acceptable quality for up to three days under refrigeration. Cold servings pair exceptionally well with high-fat dairy products like crème fraîche or heavy cream.
