Cherry Almond Crisp by Merit + Fork
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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...
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dessert
Servings: 9
Calories: 271kcal
Author: Nicole Bobik

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

  • Preheat oven to 350°F.
  • Pulse topping ingredients together until crumbly and combined.
  • Using a spatula, toss cherries with tapioca in a large mixing bowl until evenly coated.
  • 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.
  • Lightly grease an 8x8 dish and evenly spread cherry filling into dish. Evenly distribute topping over cherries and gently pack it down.
  • 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.
  • 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!