Fresh Cherry Almond Crisp

Picking cherries is a labor of love. Our trees are wild so we don’t know what they are, and they are not a variety we’d have chosen. The fruits aren’t close together in a convenient group so it’s a lot of up and down the ladder to get the three cups I need for Fresh Cherry Almond Crisp. It’s worth it. I love cherries and this recipe is so quick and simple it can be made and in the oven in 10-15 minutes.

You can use any sweet cherry. Mine are actually sour but since this has honey in it, the tartness levels out. If you don’t happen to have a few cherry trees in the backyard, because really, not many of us do, buy them! You’ll find them in the grocery and possibly at farmers market.

fresh cherry

Fresh Cherry Almond Crisp

Course Dessert
Cuisine American

Ingredients

Cherry Filling

  • 3 cups Fresh Cherries pitted and halved
  • 1/4 cup honey
  • 2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt

Almond Crisp Topping

  • 3/4 cup almonds sliced
  • 1/2 cup oatmeal quick cook
  • 2 tablespoons honey
  • 2 tablespoons butter melted
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Instructions

Cherry Filling

  • Mix these ingredients together by hand to avoid smashing the cherries. Set aside.

Almond Crisp Topping

  • Mix the topping ingredients together.
  • You'll use an 8" x 8" lightly buttered pan. Spread the cherry filing in the bottom of the pan, and then add the almond crisp topping as evenly as possible.
  • Bake at 375° for 30 minutes. The cherry filling will be bubbly. You may serve this immediately or allow it to cool. If there are leftovers, store the pan in the fridge.