Easy Cherry Crisp

This cherry crisp is what I make when I want all the flavors of cherry pie, but don’t have the time to make pie crust. I use frozen cherries to save time and make it easier since I usually have a bag in my freezer. The filling is just four ingredients: cherries, sugar, cornstarch, and almond extract. The almond extract brings out the best flavors of the cherries. The topping gives the dish that buttery crisp taste.. Adding in some almonds in the topping is optional, but does add more flavor if you have them available.

Cherry Crisp

Prep Time: 10 minutes Cook Time: 45 minutes

Yield: 6-8 servings

Ingredients:

Filling:

• 5 cups frozen cherries

• 1/3 cup granulated sugar

• 2 tablespoons cornstarch

• 1 teaspoon almond extract

Topping:

• 1/3 cup brown sugar

• 1/3 cup all purpose or gluten free flour

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 6 tablespoons butter, cold and cubed

• 2/3 cup old fashioned oats

• optional: 1/4 cup slivered or chopped almonds

Instructions:

1. Preheat oven to 375 degrees F. Spray a 9 inch x 9 inch pan or a pie dish with cooking spray.

2. Make the filling: In a medium bowl, combine the cherries, sugar, cornstarch, and almond extract. Stir to combine and spoon into the baking dish.

3. Make the topping: In a medium bowl, stir together the brown sugar, flour, cinnamon, nutmeg, and salt. Cut in the butter cubes using a pastry blender or two forks until crumbly. Stir in the oats and almonds (if using), Sprinkle the topping evenly over the filling in the baking dish.

4. Bake at 375 degrees for 40-50 minutes, or until the fruit is bubbling around the edges and the topping is lightly browned. Serve warm

Notes:

• Cherries: if using fresh, pitted cherries, you may want to add a little bit more sugar to the filling if the cherries aren’t very sweet.

• This crisp tastes amazing with some vanilla ice cream on top!

• If making individual servings, you can divide this into about 6 ramekins before cooking. Start checking if they’re done around 20 minutes.

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