Cherry Almond Crisp with Maple and Almond (Print version)

A warm cherry almond crisp sweetened with maple syrup and finished with a buttery oat almond topping.

# Ingredients:

For the cherry filling

01 - 5 cups (700 g) pitted cherries, fresh or frozen
02 - 1/3 cup (80 ml) pure maple syrup, plus 1 tablespoon if cherries are very tart
03 - 2 tablespoons cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 1/2 teaspoon almond extract
06 - 1/4 teaspoon fine salt

For the almond oat topping

07 - 1 cup (100 g) certified gluten-free rolled oats
08 - 3/4 cup (72 g) almond flour
09 - 1/2 cup (45 g) sliced almonds
10 - 1/4 cup (50 g) packed light brown sugar
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon fine salt
13 - 6 tablespoons (85 g) unsalted butter, melted, plus more for the dish
14 - 2 tablespoons pure maple syrup

For serving

15 - Vanilla ice cream or whipped cream, optional

# Instructions:

01 - Preheat the oven to 350°F. Lightly butter an 8-inch square baking dish or similar 2-quart baking dish.
02 - Combine the cherries, maple syrup, cornstarch, lemon juice, almond extract, and salt in a medium saucepan. Cook over medium heat, stirring often, until the cherries release juice and the liquid looks glossy and lightly thickened, 6-8 minutes for fresh cherries or 9-11 minutes for frozen.
03 - Stir the oats, almond flour, sliced almonds, brown sugar, cinnamon, and salt in a bowl. Add the melted butter and maple syrup, then stir until the mixture forms moist crumbs and a few larger clumps.
04 - Spread the warm cherry filling evenly in the prepared baking dish. Scatter the almond oat topping over the fruit, leaving it loose and craggy rather than packed down.
05 - Bake for 32-38 minutes, until the topping is golden brown and the cherry filling bubbles around the edges. If the almonds brown too fast, loosely tent the dish with foil.
06 - Let the crisp rest for 15 minutes before serving. Spoon into bowls and add vanilla ice cream or whipped cream if you like.

# Good to know:

01 - Use certified gluten-free oats if baking for someone who avoids gluten.
02 - Frozen cherries do not need to be thawed, but the filling needs a few extra minutes on the stove.
03 - The crisp is best warm after resting 15 minutes.

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