Cherry Almond Maple Crisp Delight

This cherry almond crisp is my answer to every fruit dessert craving. Juicy frozen cherries bubble beneath a golden almond oat topping, and everything comes together with a hint of maple for natural sweetness. I designed this recipe to be both vegan and gluten-free, so it truly is a treat everyone can enjoy straight from the oven or with a scoop of your favorite vanilla ice cream.

I first whipped this up when I found a bag of frozen cherries buried in my freezer. It became an instant favorite that my friends ask for every get-together and it always disappears fast.

• Frozen cherries: Heaping cups ensure plenty of fruit per serving and using frozen makes this recipe possible year round Seek out dark sweet cherries for best flavor
• Maple syrup: Used both in the base and topping for rich sweetness without refined sugar Choose pure maple syrup for depth and a hint of caramel
• Lemon juice: Adds brightness and brings out the cherries’ natural tang Freshly squeezed is best for vibrant flavor
• Vanilla: Adds warmth and enhances the fruit Choose real vanilla extract for purest taste
• Arrowroot powder or cornstarch: Helps thicken the cherry juices for a more cohesive filling Go for organic if possible
• Rolled oats: Give the crisp topping unbeatable nutty crunch Use gluten free oats if needed
• Finely chopped sliced almonds: Bring a buttery crunch and almond flavor Look for ones that are unsalted and fresh
• Almond flour: Makes the topping extra tender and flavorful Fresh almond flour gives a sweeter taste
• Salt: Balances the sweetness and brings out all flavors
• Coconut oil: binds everything together and makes for a crisp topping Unrefined coconut oil gives a hint of coconut flavor if you like
• Almond extract: Intensifies the almond notes for a bakery-worthy crisp Look for pure almond extract for best results

Step-by-Step Instructions

Prep the Cherry Filling:

In a large mixing bowl combine frozen cherries maple syrup lemon juice and vanilla Toss until the cherries are well coated and glossy Sprinkle the arrowroot powder over the cherries and toss again until everything looks evenly distributed This step ensures the filling thickens perfectly in the oven

Assemble the Baking Dish:

Transfer the prepared cherry mixture to a baking dish A nine-inch square pan or a ten inch cast iron skillet both work well Spread into an even layer so every serving gets plenty of fruit

Make the Crisp Topping:

In a second large bowl stir together rolled oats finely chopped sliced almonds almond flour and salt Mix until everything looks evenly combined

Combine and Flavor the Topping:

Pour in maple syrup melted coconut oil and almond extract Stir with a fork until the mixture becomes crumbly and most oats are coated Only mix until just combined for a light crisp finish

Top the Cherries:

Sprinkle the crisp topping evenly over the cherry layer Try to cover as much of the cherries as possible so you have that satisfying golden crust Some cherries peeking through add to the rustic look

Bake It:

Place your dish in a preheated 350 degree oven Bake for fifty five to sixty minutes or until the top looks golden brown and the cherry filling bubbles up around the edges Optionally you can broil for the last couple of minutes watching closely to get extra crunch

Cool and Serve:

Let the crisp cool for at least fifteen minutes before scooping This helps the filling set and makes serving easier Top with vanilla ice cream or non dairy whip for an indulgent treat

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One of my favorite moments is watching the topping turn golden through the oven door The aroma of almond and cherry always calls everyone to the kitchen I love adding extra almond extract because it makes the whole house smell like a bakery and takes me right back to my childhood

Storage Tips

This crisp stores perfectly in the fridge covered with foil or a tight lid for up to three days The topping may soften slightly but reheating at three hundred fifty degrees for ten minutes brings back the crunch If you want to freeze it let the crisp cool completely then wrap well and freeze for up to three months You can reheat from frozen though it is even better if you thaw overnight in the fridge

Ingredient Substitutions

No almond flour Use coconut flour or extra oats instead For nut allergies try pumpkin seeds or sunflower seed flour in the topping If you are out of maple syrup agave or honey work well if you are not vegan Fresh cherries can be used in season just pit and slice If you want more tartness add half a cup of cranberries

Serving Suggestions

This crisp is best right from the oven topped with a scoop of dairy free vanilla ice cream For brunch try serving it over coconut yogurt or alongside a handful of fresh berries It also pairs beautifully with whipped coconut cream and a dash of cinnamon For a special touch drizzle with more maple syrup just before serving

Cultural and Historical Context

Fruit crisps have their roots in early American baking when home cooks used seasonal fruit and pantry staples to craft comforting desserts Traditionally crisps and crumbles were a way to stretch fruit over more servings and use up leftover grains and nuts The almond cherry combination gives this version a flavor profile reminiscent of European patisserie

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I have made this recipe dozens of times for potlucks and it is always the first dish to empty The combination of tart cherries and nutty topping is irresistible whether fresh from the oven or cold from the fridge

Frequently Asked Questions

→ Can I use fresh cherries instead of frozen?

Yes, fresh pitted cherries work well. Adjust the arrowroot amount if fresh cherries are especially juicy.

→ Is arrowroot powder necessary?

Arrowroot thickens the filling, but you can omit it for a saucier texture. Cornstarch is a suitable alternative.

→ How do I achieve an extra crisp topping?

For extra crunch, broil the crisp for a few minutes after baking. Watch closely to prevent burning.

→ Can I make this nut-free?

Substitute sunflower seeds for almonds and use oat flour instead of almond flour for a nut-free version.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to four days. Reheat before serving.