Pin it
This cherry almond crisp blends sweet cherries with crunchy almonds, making a treat that's both cozy and fancy. Adding almond extract brings out the cherry taste, while maple syrup gives a rich flavor that regular sugar just can't give you.
I came up with this dish when cherry season left me swimming in fruit. These days I whip it up all year using frozen cherries, and it's become my trusty dessert when friends with food limits come over.
Ingredients
Cherry Base
- Frozen cherries: They give just the right feel and you can grab them whenever
- Maple syrup: Brings sweetness without using regular sugar
- Lemon juice: Makes flavors pop and cuts through sweetness
- Vanilla extract: Gives the cherries a cozy background note
- Arrowroot powder: Makes the cherry juice thicker; check health food shops
Crisp Topping
- Rolled oats: Make a tasty, chewy layer for the crisp top
- Sliced almonds: Bring a nice snap and nutty taste
- Almond flour: Keeps everything gluten-free and adds richness
- Salt: Makes all tastes better, especially the sweet ones
- Maple syrup: Holds the topping together and adds sweet caramel hints
- Coconut oil: Helps get that perfect crunch when baked
- Almond extract: Makes the cherry and almond flavors sing together
How To Make Cherry Almond Crisp
- Prepare the cherry filling:
- Mix your frozen cherries with maple syrup, lemon juice, and vanilla in a big bowl. Stir them gently until they're all coated. Put in the arrowroot powder last, making sure it goes all over the cherries so it won't clump. The arrowroot will make the juices thicker as they cook, giving you just the right texture.
- Create the crisp topping:
- Start with the dry stuff oats, almonds, almond flour, and salt. Mix them well so everything's spread out evenly. Then pour in your wet things maple syrup, melted coconut oil, and almond extract. Stir until you get a sticky mix that clumps in your fingers when pressed.
- Assemble and bake:
- Put your cherry mix into your baking dish with all the juices too. Spread the crisp mix on top of the cherries, letting some red peek through for that pretty crisp look. Bake at 350°F for about an hour, watching for the topping to turn golden brown.
- Final touch:
- Want it extra crunchy? Broil it for just 2-3 minutes at the end. Keep an eye on it so it doesn't burn. Let it cool for at least 15 minutes before you dig in, so the filling can set up right.
Pin it
The best thing about this dish is the almond extract in the topping. It's just a tiny splash but it turns a basic fruit crisp into something really special. My grandma always put almond extract in her cherry treats, and that gentle flavor brings back memories with every spoonful.
Storage Tips
This cherry almond crisp stays good in the fridge for up to 5 days. Just cover it with plastic wrap or put it in a container with a lid. The top will get a bit softer in the fridge but still tastes great. If you want it crispy again, warm up single servings in a 350°F oven for about 10 minutes. You can freeze it too for up to 3 months. Just let it thaw in the fridge overnight before warming it up.
Pin it
Seasonal Variations
Frozen cherries make this work all year, but you can switch up the fruit based on the season. Try fresh cherries or mixed berries in summer. Fall is perfect for apples or pears just use the same amount. Winter works well with some orange zest added to the cherry mix. Spring brings rhubarb, which goes great with cherries. Just add a bit more maple syrup if you're using tart fruits like rhubarb.
Serving Suggestions
This crisp fits in at casual family meals or fancy dinner parties. Serve it warm with vanilla ice cream for a classic treat. Want it for breakfast? Top it with Greek yogurt. Having friends for brunch? Pair it with mimosas. For dinner guests, put it in small individual dishes with some toasted almond slices on top. The hot crisp with cold ice cream makes a taste mix that's really something special.
The Health Benefits
This dessert packs more good stuff than regular crisps. Cherries have antioxidants and fight inflammation. The almond flour and slices give you protein and good fats. Oats help your heart with their fiber. Maple syrup comes with minerals like manganese and zinc that sugar doesn't have. Even the coconut oil has special fats your body handles differently. It's still dessert, but it's got plenty of good things going for it along with great taste.
Frequently Asked Questions
- → Can fresh cherries work instead of frozen?
Totally! Just remove the pits and bake a little longer if needed.
- → What’s a good substitute for almond flour?
Swap almond flour with oat flour or a gluten-free all-purpose mix. It might slightly change the texture, though.
- → Is the arrowroot powder required?
Not really, but it’s helpful! The powder thickens the cherry filling. Without it, the dish might be a bit watery.
- → Can I prep this ahead of time?
Sure thing! Build it first and bake later, or finish baking and chill in the fridge. Reheat before you serve it.
- → How do I make this nut-free?
Switch out the almonds for extra oats or coconut flakes. Also, use oat flour instead of almond flour.