Dying for Summer Apple or Pear and Cherry Almond Crisp
Dying for Summer Apple or Pear and Cherry Almond Crisp makes dessert when fresh fruit choices are limited with dried cherries Summer flavor.
Servings: 8
Ingredients
All cherries
- 2- 3 pounds sour cherries
- 1 cup sugar
- 1 – 3 tablespoons kirsch other brandy will substitute just fine
- 1 tablespoon flour
No sour cherries in the freezer variation
- 4 cups chopped granny smith apples or very firm pears
- ½ - ¾ cup dried and sweetened tart cherries you may wish to microwave them in ½ cup water if they seem dry and sad to you
- ¼ - ½ cup sugar with the pears or apples
- 1 – 3 tablespoons kirsch other brandy will substitute just fine
- 1 tablespoon flour
Topping
- ⅔ cup almonds I like slivered, but chopped or sliced works fine
- ½ teaspoon almond extract
- ½ cup flour
- ⅓ cup oats
- ⅓ cup brown sugar
- ⅛ teaspoon salt
- ¼ cup butter diced and softened
Instructions
- Preheat the oven to 375° F.
- Mix the fruit right in the pan you intend to bake it in. I like to use a fluted white 10-inch tart pan. I often toss with my hands and add extra flour if it seems really juicy.
- Bake for 50 minutes.
- Finger combine the topping. Place the topping on the hot fruit and bake an additional 25 minutes.
Serve hot with vanilla ice cream and of course, check out my other sour cherry recipes.
