Cherry Crisp with Cornmeal and Almonds
Serves 830 mins prep40 mins cook
This easy fruit crisp uses frozen sweet cherries and has a crunchy cornmeal-almond topping (with gluten-free option).
0 servings
What you need
Instructions
1 Heat the oven to 375 degrees with the rack positioned in the center. 2 Make the topping: whisk the cornmeal, flour, both sugars and salt in a bowl. Toss in the butter. Use your fingers, a fork or pastry blender to blend the butter into the flour mixture until it looks like damp, clumpy sand. Add the almonds and mix briefly to combine. 3 Put the cherries in another large mixing bowl. Add the lemon juice, almond extract, sugar and cornstarch and stir together. 4 Put the cherry mixture in a large (11-inch) round baking dish. Distribute the topping over the cherries to cover. 5 Bake the crisp 35 - 40 minutes. The top should be golden and the juices bubbling. 6 Cool 15 - 20 minutes before serving.View original recipe