Friday, June 7, 2013

Cherry Crisp

I had such a craving for sweets. That rarely ever happens to me, but every once in a blue moon I really want something sweet.  As it turns out I had purchased everything I needed to make a Cherry Crisp some time ago, but just never got around to making it.

So tonight when the sweets craving hit I had everything I needed to make it. The whole family
tried it and enjoyed it, and we have leftovers that we can have for a special weekend morning breakfast tomorrow.

Cherry Crisp

For the topping:
1 cup all purpose flour
1/2 cup organic cane sugar
1/2 cup slivered almonds
1/2 cup brown sugar
1 1/2 sticks vegan butter, chilled and cut into pieces
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt

For the cherry filling:
48 ounces frozen whole cherries
1/4 cup cornstarch
1/2 cup organic cane sugar
2 tsp almond extract (optional)

Preheat oven to 350 degrees.

Place all of the topping ingredients in a bowl.  Using a pastry cutter or a fork cut the butter into the mixture until crumbly.

Place the frozen cherries, cornstarch, sugar and almond extract (if using) into a bowl and mix to incorporate.

Place the frozen cherry mixture into an oven safe dish and then top with the topping mixture.

Bake in the oven at 350 for 50-60 minutes or until filling is bubbly, and topping is slightly browned.

Note: adapted from this recipe.

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