Thursday, May 10, 2012

Berry Almond Crisp

Who else loves Ree's show Pioneer Woman on the Foodnetwork? Everything she makes looks so amazing, although that could be because of all the butter. Which is fine because everything is better with butter. She made cherry almond crisp on a recent episode and on a whim while I was at Tader Joes I picked up the ingredients. TJs didn't have frozen cherries so I purchased the berry medley frozen mix. Also, I halved the recipe since it would just be my hubby and me having dessert that night. This keeps well in the fridge for leftovers though. I know since we've had it 3 nights in a row after dinner. Just reheat in the over (not the microwave or the topping will be soggy) at 350 deg.

I served it with vanilla ice cream.



■1 cup All-purpose Flour

■1/2 cup Sugar

■1/2 cup Packed Brown Sugar

■1/2 teaspoon Cinnamon

■1 dash Nutmeg, Double This Amount If Desired

■1/4 teaspoon Salt

■1-1/2 stick Cold (salted) Butter, Cut Into Pieces

■1/2 cup Slivered Almonds


■4 bags (12 Oz. Size) Frozen Tart Cherries

■1/2 cup White Sugar

■1/4 cup Cornstarch

■2 teaspoons Almond Extract


■2 cups Heavy Cream

■2 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 F.

For the crumb mixture, in a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt.

Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture until it resembles a coarse crumbs. Add the slivered almonds and stir them in.

Place the still-frozen cherries in a bowl, and add sugar, cornstarch and almond extract. Gently stir the cherries to combine.

Divide the cherry mixture between 8 ramekins (about ½ cup each). Top generously with the crumb mixture, evening out the surface.

Bake at 350 F for 45 minutes, or until the topping is crisp and golden brown. If the topping appears underdone, continue baking in 10 minute increments until it’s done.

Serve the crisps warm or room temperature with a dollop of freshly whipped cream or vanilla ice cream.

No comments:

Post a Comment