Just so you know, this post contains. And i decided to add almonds, and. Cherry apricot almond crisp is the best way to use up cherries and apricots. Cherry crisp keeps well for a day or two. Serve it cold or briefly warmed in a microwave.
My almond cherry coconut crisp is made with a crumble that includes graham crackers, cooking oats and a little bit of flour. I also read somewhere that the prunus family of stone fruits also includes almonds. Her cherry peach and almond crisp had been one of many. I love almonds and when i saw that the crisp was done with almond flour instead of the traditional flour or the oats, i just knew this was for me.
8 tablespoons unsalted butter, melted and cooled (1 stick)
¼ tsp almond extract
Preheat the oven to 350°F. Butter a 9x9-inch or 9 inch round baking dish, set aside.
Whisk together the sugar and cornstarch in a medium bowl, and then add the fruit and lemon juice. Toss gently to coat, then pour the fruit filling into the prepared baking dish.
Make the crisp topping. Add the flour, almonds oats, sugar, and salt and stir until combined. Pour in melted butter and almond extract and stir to combine.
Spread the crisp topping evenly over the cherry filling.
Bake until the juices are bubbling around the edges of the baking dish and the topping is golden, 30 to 35 minutes.
Let the crisp cool for at least 15 minutes before serving. Serving with vanilla ice cream strongly encouraged.
Delicious, quick, and easy cherry crisp made with cherry pie filling and pantry ingredients. No one knows almonds better than we do. Great alone or paired with. A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust.
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