Lovely Cherry Almond Crisp

When I'm longing for that sweet-tart taste but cherries aren't growing on trees, this almond cherry crumble is my favorite treat. Frozen cherries mixed with almond flavoring make your kitchen smell amazing while it's in the oven, and the crunchy oat layer works perfectly with the soft, juicy fruit underneath.

I created this dessert during a cold evening get-together when I needed something that would work for friends with food restrictions. The completely empty dish at night's end was all the feedback I needed, and now it's always in my cooking lineup.

Ingredients

Cherry Mix

• Frozen cherries: dark sweet ones give deeper flavor though the tangy variety tastes wonderful too
• Maple syrup: brings natural sweetness with flavors that plain sugar just can't match
• Lemon juice: cuts through sweetness and makes the cherry taste pop
• Vanilla extract: boosts the fruit flavors without taking over
• Arrowroot powder: thickens everything nicely while keeping the bright color intact

Crunchy Top

• Rolled oats: gives that rustic texture and slightly nutty taste
• Sliced almonds: chopped small for extra nutrients that work well with cherry
• Almond flour: makes everything tender and keeps it gluten free
• Salt: just a bit makes all other tastes come alive
• Maple syrup: holds everything together and adds those warm, caramel hints
• Coconut oil: adds depth and helps create that beautiful golden crunch
• Almond extract: brings out the nuttiness and matches cherry flavors perfectly

How To Make Cherry Almond Crisp

Prepare the oven:

Get your oven heated to 350°F and let it warm up completely while you work. This helps everything cook evenly right from the start.

Mix the cherry filling:

Put frozen cherries in a big bowl with maple syrup, lemon juice and vanilla. Stir them gently so you don't squish the fruit. Sprinkle the arrowroot over everything and fold until you can't see any white spots. The powder will completely blend in as it bakes.

Prepare the baking dish:

Pour your cherry mix into your baking dish and spread it out flat. I like using either a 9×9 dish or my 10.25 inch cast iron pan because they give the best fruit-to-topping balance.

Create the crisp topping:

In another bowl, mix your dry stuff - oats, almonds, almond flour and salt. Stir it well so the salt spreads out. Add the wet things - maple syrup, melted coconut oil and almond extract. Mix until everything sticks together a bit.

Assemble the crisp:

Crumble the topping over your cherries with your fingers. Cover most of the fruit but let some cherry peek through here and there. It looks prettier this way and lets steam escape.

Bake to perfection:

Put it on the middle shelf of your hot oven and bake for 55 to 60 minutes. You'll know it's done when the top turns dark gold and you see cherry juice bubbling at the edges. For extra crunch, try broiling it for the last 2 minutes but watch it super carefully.

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Almond extract really makes all the difference in this dish. I found this out by accident when I ran out of vanilla once. The way it makes the cherry taste stand out is almost magical and reminds me of my grandma's cherry trees. We'd spend summers picking cherries together, and eating this dessert brings those memories right back to me.

Serving Ideas

This cherry almond treat tastes amazing warm with vanilla ice cream slowly melting into it. If you don't do dairy, try it with coconut ice cream which goes really well with the other flavors. For morning gatherings, a spoonful of thick Greek yogurt adds a nice tang that cuts the sweetness. I often make it the night before company comes and just warm up each portion before I serve it.

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Storage Tips

You can keep this in your fridge for about 5 days if you wrap it tight or put it in a sealed container. The top gets a bit softer but the taste actually gets better as the almond flavor gets stronger. To warm it up again, microwave a serving for 30 seconds or pop it in a 350°F oven for 10 minutes. You can also freeze the unbaked mixture for up to 3 months just add another 15 minutes when you cook it from frozen.

Seasonal Variations

While I use frozen cherries all year, fresh ones are amazing in summer. If you go with fresh cherries, use 1.5 tablespoons of arrowroot since fresh fruit makes more juice. During fall, try adding a bit of cinnamon and nutmeg to the topping for a cozy taste. In winter, mix a spoonful of orange zest into the filling for a festive touch that goes great with the cherry and almond.

Frequently Asked Questions

→ Can I swap fresh cherries for frozen ones?

Go for it! Just make sure you pit the fresh cherries beforehand. No change in cooking time is needed.

→ Is there a substitute for almond flour?

Sure, swap almond flour with oat flour or a gluten-free baking flour blend. The taste might be a bit different, though.

→ How do I make this without nuts?

Replace chopped almonds with more oats. Use sunflower or pumpkin seed butter instead of almond extract for a nut-free dish.

→ Can I use something else instead of maple syrup?

Yes! Agave syrup or even honey (if vegan isn’t a must) works fine. It might tweak the flavor a bit, though.

→ How should I store the leftovers?

Keep any leftovers in an airtight container in the fridge for up to 3 days. Heat it up in the oven or microwave before eating.

→ Can this crisp be frozen?

Yep! Bake, cool it entirely, then tightly cover and freeze for up to 3 months. Re-warm in the oven when ready.

→ What’s the best type of ice cream to serve on top?

Vanilla bean or dairy-free vanilla ice cream complements the warm crisp perfectly with its creamy texture.