Cherry Almond Crisp

cherry crisp with cornmeal and almonds




Yield 6 - 8 servings

This easy fruit crisp uses frozen sweet cherries and has a crunchy cornmeal-almond topping (with gluten-free option).






  1. Heat the oven to 375 degrees with the rack positioned in the center.
  2. Make the topping: whisk the cornmeal, flour, both sugars and salt in a bowl. Toss in the butter. Use your fingers, a fork or pastry blender to blend the butter into the flour mixture until it looks like damp, clumpy sand. Add the almonds and mix briefly to combine.
  3. Put the cherries in another large mixing bowl. Add the lemon juice, almond extract, sugar and cornstarch and stir together.
  4. Put the cherry mixture in a large (11-inch) round baking dish. Distribute the topping over the cherries to cover.
  5. Bake the crisp 35 - 40 minutes. The top should be golden and the juices bubbling.
  6. Cool 15 - 20 minutes before serving.


To bake the crisp, use a large (11-inch) round baking dish or a  3-4 quart rectangular baking dish.

To make individual crisps, divide the filling and topping among ramekins and place on a baking sheet in the oven.  They might take less time to bake, so start checking after 20-25 minutes.

Courses dessert

Cuisine fruit

Recipe by Familystyle Food at