Let’s Get Real
So, let’s just address the elephant in the room – the weather. Is it just me, or are we experiencing an awkward transition period between impatience for spring and the lingering grip of frigid temps? It’s almost like Mother Nature is playing one big, twisted game of “Will It Snow Again?” But hey, when the weather outside is frightful, you know what’s delightful? Baking! More specifically, Cherry Almond Crisp.
Alright, allow me to take you back to my childhood for a hot second. Growing up, I had this very romanticized view of dessert. I envisioned towering cakes, delicately frosted cookies, and gooey chocolatey brownies. But there was one dessert that held a dark place in my heart — cherry desserts. Like, seriously, I’m not talking about your Pinterest-perfect cherry tarts; I mean those over-sweetened, overly canned cherry gloop versions served at family gatherings. I had a deep-seated loathing of those glossy, neon-red cherries. I was convinced they were the devil’s fruit. And then one fateful day, someone (let’s call her Granny Sue) nonchalantly made a Cherry Almond Crisp. I reluctantly took a bite, and BAM! My taste buds had a total awakening. Ladies and gentlemen, this dessert is not only easy to make, but it’s also become a staple in my home. Fast forward to today, and I’m shouting from the rooftops: Cherry Almond Crisp for the win!
Now, before we dive into the specifics, let’s talk about that gorgeous crisp topping. Oof. I could just eat the topping by itself—but I won’t because I’m a responsible adult (who am I kidding?). With the nutty flavors of almonds paired with that tart cherry goodness, these flavors dance together on your palate like they’re at a raucous party, and clearly, the only ones invited are you and your taste buds!
So grab your biggest mixing bowl and your favorite spoon, and let’s get into the nitty-gritty of this Cherry Almond Crisp that’s going to make you flip out with joy. Honestly, if you’re looking for a reason to indulge after a long week, I’m giving you permission. Just sit back, relax, and let’s get our bake on.
Ingredients, Unfiltered
What’s Really in Cherry Almond Crisp
Let’s break it down, shall we? With every component, I’m going to spill the tea that’ll get your taste buds tingling and your kitchen smelling divine.
Cherries: Obviously, this is the star of the show, right? Fresh or frozen, it doesn’t matter. I’ve used both, and I’m still alive to tell the tale. Pro tip: If you’re using frozen cherries, let them thaw for a bit—they’ll release some incredible juices that we want to hold onto.
Almonds: Oh, my sweet little almonds! Whether you’re going for sliced, slivered, or chopped, I suggest you don’t skimp on these. They bring an earthiness that perfectly balances with the tartness of the cherries and adds that lovely crunch we salivate for.
Brown Sugar: Ah, brown sugar, you sweet little gem. You add the caramel notes that make this dessert nearly criminal. Don’t even think about using granulated sugar—brown sugar is a game-changer here.
Oats: Because every great dessert needs a solid carbohydrate base, right? The oats give this crisp texture and heartiness. Plus, they somehow make it feel slightly healthier. Just don’t ask me how I came to that conclusion; it’s called dessert logic.
Butter: Yet another ingredient that makes everything better. That luscious melted butter brings richness and allows everything to come together in a crumbly, dreamy topping that you’ll want to eat by the spoonful. Please just try not to.
Flour: Let’s keep it simple here—a little all-purpose flour goes a long way in binding things together. But if you prefer a gluten-free option, get creative with almond or oat flour! Just remember, baking is alchemy, my friends. Experiment at your own risk.
Cinnamon: Now, this is where we talk flavor magic. Cinnamon offers the warm, cozy undertones that give you all the feels. You could swap it for nutmeg if you’re feeling spicy—literally and figuratively.
Salt: I’m a firm believer that a pinch of salt makes everything taste better. It enhances the sweetness and balances out the flavors. Don’t skip it; your dessert will thank you!
Let’s Talk Health (or Not)
Is This Even Healthy? Let’s Discuss
Okay, let’s get real here: we’re making a dessert, not a green smoothie, so don’t expect me to call this health food. Sure, there’s an abundance of fruit involved, which means vitamins and antioxidants galore, but we’re also slathering it in butter and sugar. Can we just acknowledge that Cherry Almond Crisp is a beautiful, sweet indulgence, not a dietary miracle?
Now, I do want to point one thing out: this dessert could actually boast some redeeming qualities. Almonds are packed with healthy fats and protein – can we call them the cool kids of the nut world? And cherries? They’re known to fight inflammation (hello, antioxidants!). So if you want to chalk this up as a health food, go for it. I sure won’t stop you. Just don’t be surprised when your friends look at you sideways at your next dinner party when you claim you’re being “super healthy” with your dessert!
Your Grocery List
Here’s What You’ll Need
– 4 cups fresh or frozen cherries, pitted
– 1 cup sliced or slivered almonds
– 1 cup brown sugar
– 1 cup rolled oats
– 1 cup all-purpose flour (or almond/oat flour)
– ½ cup unsalted butter, melted
– 1 tsp cinnamon
– 1 tsp salt
This delightful recipe serves about 6-8 people, unless you have a small aspect of self-control—or you just really love sharing your food (in which case, let’s talk).
The Actual Cooking Part
Okay, Let’s Make This
Now that we’ve got our grocery list sorted and our spirits high, it’s time to cook! Get your oven preheating to 350°F (175°C) until it’s nice and toasty—just like me when I pour a glass of red wine while waiting.
1. **Prep the Cherries:** If you’re using fresh cherries, you’ll want to pit and slice them. If you’re using frozen, make sure they’re thawed and drained if they’ve gotten too watery. We want to focus on that tart cherry flavor, not a soup!
2. **Mingle the Cherry Filling:** In a large mixing bowl, combine the prepared cherries with ½ cup of brown sugar (because we need some sweetness, people!), 1 tablespoon of flour, and a pinch of salt. Gently mix it up until everything’s well coated and not fighting back. This mixture should sit while we make the topping.
3. **Get Your Crisp Topping Going:** Grab another bowl, and mix together the oats, remaining brown sugar, almonds, flour, cinnamon, and salt. Pour in that melted butter we talked about earlier, and stir until it looks like a crumbly mess. Don’t panic if this looks messy—remember, it’s supposed to be rustic! Honestly, there’s something so charming about a not-so-perfect dessert.
4. **Time to Assemble:** Grab your favorite baking dish (I have a crush on a classic 9×13 pan) and pour that luscious cherry filling into the bottom. Spread it out evenly, then dump that glorious oat-and-almond topping right on top, making sure to cover those cherries like they’re warm under a blanket.
5. **Bake, baby, bake!** Pop that baking dish in the oven and let it work its magic for 25-30 minutes or until the topping is golden brown and those cherries are bubbling like they’ve taken a hot-tub getaway. You’ll know it’s done when people start meandering into your kitchen, lured by the delicious aroma.
6. **Cool It Down:** Please, for the love of all things holy, allow this to cool slightly before diving in. I know, it’s hard. But it’ll be worth it, I promise. Plus, those cherry juices need a moment to calm down, or you might scorch your taste buds!
7. **Serve It Up:** Here’s where you can really shine: serve this Cherry Almond Crisp warm with a generous scoop of vanilla ice cream on top. Bonus points if you use homemade ice cream—it’ll take your dessert from “eh” to “OMG, who are you?!”
Side Notes & Sassy Hacks
Bonus Tips You Didn’t Ask For
– **Customization is key:** If you’re feeling wild, mix in other fruits like blueberries, raspberries, or even peaches (hello summer!). Living your best life means experimenting, so go for it!
– **For my gluten-free peeps:** As previously mentioned, replace the all-purpose flour with almond flour or fine-ground oat flour. It’s a game-changer.
– **Single-serve option:** Who says you can’t have dessert for breakfast? Portion out the Cherry Almond Crisp into individual ramekins and bake them. You’ll feel like a culinary genius (and you can completely justify having them for breakfast).
– *Spice it up:* Don’t just stick to cinnamon; other warm spices like cardamom or nutmeg would be fun to sprinkle in. Just make sure not to overspice or you might end up with an “interesting” flavor combination.
– **Leftovers (if there are any)**: Store them in an airtight container in the fridge for up to three days. I can’t promise you’ll have any left, but a foodie can hope!
Final Words of (Culinary) Wisdom
And there you have it, my friend! Cherry Almond Crisp is ready to rock your taste buds. Whether it’s a family gathering, a casual dinner party with friends, or simply a treat to sweeten your day after surviving whatever life has thrown at you, this dessert is here to save the day. If you try it, tag me on Instagram (or just send me a mental high-five). I can’t wait to see your culinary creations! So grab that fork, dig in, and enjoy every gooey, crunchy bite. Happy baking!
