Cherry Almond Crisp. New Music From Ruby The Rabbitfoot.

Cherry Almond Crisp

Q: Why did the rabbit keep hitting his head on the piano?
A: He was playing by ear.

Cherries have burst on the scene. My daughter brings home a bag teeming with the beautiful ruby fruit a couple times a week. Delicious.

Cherries are the star of this yummy crisp also packed with almonds and a hint of brandy.

Despite all of the fresh cherries in the house, I picked up some frozen ones because I am lazy and hate to pit the darn things. They bake up just as good.

Cherry Almond Crisp

Ingredients:

2 pounds cherries, pitted (I used frozen)
1 cup sugar
1/4 cup apple juice
2 Tbs brandy
2 Tbs lemon juice
1 tsp almond extract
3 Tbs cornstarch

Ingredients for the crust and topping:

1 1/2 cups old fashioned rolled oats
1 1/2 cups brown sugar
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 teaspoon cinnamon
12 Tbs butter, melted
1/2 cup sliced almonds

Directions:

1. Preheat the oven to 350℉. Grease a 2 quart baking dish. Line a baking sheet with foil.

2. Place the cherries in a saucepan with the sugar and bring to a boil. Whisk together the apple juice, brandy, lemon juice and almond extract. Whisk in cornstarch dissolved then stir into the boiling cherry mixture. Boil until thick, about 1 to 2 minutes.

3. In a large bowl, combine the first 7 crust and topping ingredients. Stir in the butter. Reserve 1 1/2 cups of the mixture. Press the remaining into the prepared baking dish.

4. Place baking dish on the foil-lined baking sheet and bake until crust is browned, about 15 minutes.

5. Pour cherry mixture over the baked crust. Cover with reserved topping. Sprinkle with the almonds.

6. Bake for 30 minutes or until the crisp is golden brown. Serve with ice cream or whipped cream.

Serves 8

Recipe from Cuisine At Home Magazine
Cherry Almond Crisp