Cherry Crisp with Cornmeal and Almonds
This easy fruit crisp uses frozen sweet cherries and has a crunchy cornmeal-almond topping (with gluten-free option).
Ingredients
Topping:
- ½ cup (80 g) cornmeal
- ½ cup (80 g) all-purpose flour
- ¼ cup (50 g) sugar
- 2 tablespoons (30 g) brown sugar
- ¾ teaspoon kosher salt
- 6 tablespoons (90 g) butter cut into small pieces
- ½ cup (120 g) sliced almonds
Crisp:
- 2 pounds (900 g) frozen sweet cherries thawed (about 5 cups fruit)
- 2 teaspoons fresh lemon juice
- 2 teaspoons almond extract
- ½ cup (120 g) granulated sugar
- ¼ cup (32 g) cornstarch
Instructions
- Heat the oven to 375 degrees with the rack positioned in the center.
- 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.
- Put the cherries in another large mixing bowl. Add the lemon juice, almond extract, sugar and cornstarch and stir together.
- Put the cherry mixture in a large (11-inch) round baking dish. Distribute the topping over the cherries to cover.
- Bake the crisp 35-40 minutes. The top should be golden and the juices bubbling.
- Cool 15-20 minutes before serving.
Notes
To bake the crisp, use a large 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.
Nutrition
Calories: 341kcalCarbohydrates: 63gProtein: 7gFat: 9gSodium: 232mgFiber: 5gSugar: 40g
