Cherry Almond Crisp {by Merit + Fork}

Whether you have access to fresh cherries, or have a stash of frozen cherries in your freezer, this easy recipe comes together quickly and is sure to impress your dinner guests. Or you could, you know, just make it for yourself and not share, no judging here…

CHERRIES!!! My absolute favorite fruit since as far back as I can remember. My dad was a cherry fanatic, so, in turn, my brother & I have always loved all things cherry. I could eat fresh cherries all day, but, since the window of opportunity for fresh cherries is so small, I always stock up on frozen ones. Like… at least 8-10 bags are in my freezer at any given time.

It may seem like overkill to buy so many bags of frozen cherries, but, since I went paleo, I discovered frozen sweet cherries are THE BEST snack. I’m (shamefully) known for ending my nights with red-stained fingers because I always sneak off to nosh on a few frozen cherries before bed. They taste just like black cherry Rita’s Italian ice… and if you instantly know what that tastes like, we should probably be best friends.

I like to buy my frozen cherries from… drumroll please… ANY-FRIGGIN-WHERE POSSIBLE! They’re not sold in every store on a consistent/regular basis, but, you can typically find them after summer, through fall, and sometimes through the holidays, depending on where you live. I encourage you to check your local Target store first and go from there. The two Target’s in my town pretty much always carry frozen cherries and that’s usually my favorite place to stock up on several bags. They’re not organic, but, it’s still better than no cherries at all!

Crisps, crumbles, cobblers are my favorite types of desserts, too. Super simple, light, tart, fresh, and not overly sweet. Plus, as I’ve mentioned before, I’m a fruity-dessert type o’ gal versus more rich, über sweet, chocolate & vanilla desserts. Now, don’t get me wrong, I definitely don’t discriminate against ANY desserts or sweets. (Had to put that out there, heaven forbid the Chocolate Dessert Gods think I don’t appreciate them! Eek!) I simply prefer fruit-based treats.

So, if you’re looking for a quick & easy dessert to wow your family with or are in need of a simple holiday dessert, keep this recipe in your roundup! I’ve been known to make an 8×8 dish of this cherry almond crisp all for myself. Not something I’m proud of, but, hey – crisp happens. You could even add & swap different fruits & nuts to customize it however you like. Now, GO! Acquire some cherries and go get your crisp on, girlfran!

Cherry Almond Crisp by Merit + Fork

Cherry Almond Crisp {by Merit + Fork}

Yield: 9
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Whether you have access to fresh cherries, or have a stash of frozen cherries in your freezer, this easy recipe comes together quickly and is sure to impress your dinner guests. Or you could, you know, just make it for yourself and not share, no judging here...

Ingredients

Filling

  • 2 lbs Cherries, fresh or frozen, pitted
  • 2 tbsp Honey
  • 2 tbsp Tapioca Flour, Use 1-1/2 tbsp for fresh cherries & 2 tbsp for frozen
  • Zest of 1 Lemon
  • Juice of 1/2 Lemon
  • 1/4 tsp Vanilla OR Almond Extract
  • 1/8 tsp Sea Salt
  • Freshly Grated Nutmeg

Topping

  • 3/4 cup Almonds
  • 3/4 cup Shredded Coconut Fakes
  • 1/4 cup Almond Flour
  • 1/3 cup Maple Sugar, you COULD use coconut sugar if absolute necessary, but, use maple for ideal flavor & color
  • 4 tbsp Cold Butter, divided
  • 1/4 tsp Cinnamon
  • 1/4 tsp Vanilla
  • 1/4 tsp Sea Salt
  • Freshly Grated Nutmeg

Instructions

  1. Preheat oven to 350°F.
  2. Pulse topping ingredients together until crumbly and combined.
  3. Using a spatula, toss cherries with tapioca in a large mixing bowl until evenly coated.
  4. In a small bowl, whisk together lemon juice + zest, honey, vanilla, cinnamon, nutmeg, & salt until combined. Pour over tapioca-coated cherries and toss until evenly combined.
  5. Lightly grease an 8x8 dish and evenly spread cherry filling into dish. Evenly distribute topping over cherries and gently pack it down.
  6. Bake at 350°F for 25 minutes, then, increase heat to 375°F and cook for another 15-20 minutes until golden brown and bubbly around edges.
  7. Let cool for at least 30-60 minutes before serving. (this is not necessary, but, just gives time for the tapioca to thicken up the cherries. If served immediately out of the oven, you will simply have a thinner syrup/sauce.) ENJOY!
Nutrition Information:
Yield: 9 Serving Size: 1 g
Amount Per Serving: Calories: 295Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 231mgCarbohydrates: 39gFiber: 5gSugar: 29gProtein: 5g

Nutrition is calculated by a third party and may not be 100% accurate

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