Cherry Almond Maple Crisp

My cherry almond crumble answers all your fruit dessert wishes. Sweet frozen cherries simmer under a crunchy almond oat layer, with maple sweetness tying everything together. I crafted this dish to work for both vegan and gluten-free diets, making it perfect for everyone to enjoy—either on its own or topped with a dollop of vanilla ice cream.

I threw this together after discovering some forgotten frozen cherries in my freezer. Now my buddies request it at every gathering, and the dish always winds up empty before the night's over.

• Frozen cherries: Big scoops ensure generous fruit in every bite and frozen means you can make this any time of year Look for dark sweet cherries for the richest taste
• Maple syrup: Added to both cherry mix and topping for natural sweetness Get the real stuff for that hint of caramel flavor
• Lemon juice: Cuts through sweetness and highlights the cherry flavor Fresh-squeezed works best for zingy results
• Vanilla: Gives everything a cozy undertone Go for real extract to get the best flavor
• Arrowroot powder or cornstarch: Thickens up those cherry juices so they don't run all over your plate Try to get organic if you can
• Rolled oats: Create that signature topping texture Pick gluten free if needed
• Finely chopped sliced almonds: Add that amazing nutty crispness Make sure they're unsalted and fresh
• Almond flour: Creates a softer topping with nutty goodness Newer flour tastes sweeter
• Salt: Wakes up all the flavors and cuts the sweetness
• Coconut oil: keeps the topping stuck together and makes it crispy Using unrefined adds a touch of coconut if that's your thing
• Almond extract: Boosts the nutty flavor for that wow factor Get pure extract for the cleanest taste

Easy Preparation Guide

Mix Your Cherry Base:

Grab a big bowl and toss frozen cherries with maple syrup lemon juice and vanilla Stir until cherries look glossy and coated Sprinkle arrowroot powder over everything and mix again till you can't see the powder This makes sure your filling gets thick as it bakes

Get Your Dish Ready:

Dump the cherry mixture into your baking dish A nine inch square pan works great but a ten inch cast iron skillet does too Spread everything flat so each serving has plenty of fruit

Create Your Topping:

In another bowl mix your rolled oats chopped almonds almond flour and salt Stir them around until everything looks mixed up

Finish The Topping:

Add maple syrup melted coconut oil and almond extract Mix with a fork until you get crumbs and most oats look wet Don't overmix or you'll lose that light texture

Cover The Cherries:

Scatter your topping all over the cherries Try to cover most of the fruit but don't worry if some peeks through That rustic look is part of the charm

Into The Oven:

Put your dish in a 350 degree oven that's already hot Bake for about fifty five to sixty minutes until the top turns golden and you see cherry juice bubbling at the edges If you want extra crunch turn on the broiler for a minute or two at the end but watch it closely

Rest Then Enjoy:

Let it sit for fifteen minutes before you dig in This helps everything firm up so it's easier to serve Add some vanilla ice cream or whipped topping to make it extra special

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I love watching the topping turn golden as it bakes The smell of cherries and almonds always brings everyone running to the kitchen I tend to go heavy on the almond extract because it makes my whole house smell amazing and reminds me of baking with my mom

Keeping It Fresh

You can keep this dessert in the fridge with some foil or a lid for about three days The topping might get a bit soft but ten minutes in a 350 degree oven brings back its crunch If you want to save it longer let it cool then wrap it up tight and freeze it for up to three months You can warm it straight from frozen though it tastes better if you let it thaw in your fridge overnight

Switch Things Up

Don't have almond flour Try coconut flour or just use more oats Got nut allergies Swap in pumpkin or sunflower seeds instead If you're out of maple syrup go with agave or honey unless you need it vegan When cherries are in season fresh ones work great just cut them up first For extra tang throw in some cranberries

Perfect Pairings

This tastes amazing right out of the oven with some dairy free vanilla ice cream For breakfast try it over coconut yogurt with some fresh berries on the side It's also great with whipped coconut cream and a sprinkle of cinnamon Want to make it extra fancy Pour a little warm maple syrup over top just before you serve it

Where It Comes From

Fruit crisps started in early American kitchens when cooks used whatever fruits and grains they had on hand These desserts helped stretch limited fruit to feed more people and used up extra grains and nuts The cherry almond combo in this version gives it a taste that reminds you of fancy European bakeries

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I've brought this to countless potlucks and the dish always comes home empty The mix of tangy cherries and crunchy nutty topping gets everyone coming back for seconds whether it's warm from the oven or cold the next day

Frequently Asked Questions

→ Can fresh cherries replace frozen ones?

Definitely! Just remember, fresh cherries might need less arrowroot if they’re super juicy.

→ Do I really need arrowroot powder?

Arrowroot is great for thickening, but feel free to leave it out if you like a juicier filling. Cornstarch works fine too.

→ How can I make the topping crunchier?

Turn on the broiler for a few quick minutes after baking, but keep an eye to avoid burning.

→ Any tips for making it nut-free?

Swap almonds with sunflower seeds and almond flour with oat flour to skip the nuts.

→ How do I save leftovers?

Let it cool, then pop it in an airtight container. It’ll keep for four days in the fridge, and you can warm it up before serving.