Cherry-Almond Crisp

Recipe Ingredients

		Fruit
2 1/4 lbs	1021g / 36oz	Bing cherries - pitted
2		Cans pitted red pie cherries in - drained water
3/4 cup	148g / 5.2oz	Sugar
3 tablespoons	45ml	Quick-cooking tapioca
1 tablespoon	15ml	Kirsch - (clear cherry brandy) or brandy
		Topping
2/3 cup	61g / 2.2oz	Whole almonds - chopped
1/4 teaspoon	1.3ml	Almond extract
1/2 cup	31g / 1.1oz	All purpose flour
1/3 cup	53g / 1.9oz	Golden brown sugar - (packed)
1/3 cup	20g / 0.7oz	Old-fashioned oats
1/8 teaspoon	0.6ml	Salt
1/4 cup	49g / 1.7oz	Chilled unsalted butter - diced (1/2 stick)
		Vanilla ice cream

Recipe Instructions

For Fruit: Preheat oven to 375F. Generously butter 13x9x2-inch glass baking dish.

Combine all ingredients in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Transfer to prepared dish. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool in dish. (Can be made 4 hours ahead. Let stand at room temperature.)

For Topping:

Preheat oven to 375F. Place almonds in medium bowl. Sprinkle with almond extract; toss to coat. Mix in flour, brown sugar, oats and salt. Add butter and rub in with fingertips until mixture resembles coarse meal. Sprinkle topping over fruit. Bake until fruit is heated through and topping is golden brown and firm to touch, about 25 minutes. Serve crisp warm with ice cream.

Notes: Brown sugar, almonds and oats combine for a crunchy topping in this lovely dessert. A touch of kirsch, a clear cherry brandy, enhances the fruit.

Source:
Bon Appetit, June 1996

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