Cherry-Almond Crisp Recipe

Name: Cherry-Almond Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 lb. Bing cherries, pitted; 2 cans (1 lb. each) pitted red pie cherries in water, drained; 3/4 cup sugar; 3 tbsp. quick-cooking tapioca; 1 tbsp. kirsch (clear cherry brandy); brandy; 2/3 cup whole almonds, chopped; 1/4 tsp. almond extract; 1/2 cup all-purpose flour; 1/3 cup golden brown sugar; 1/3 cup old-fashioned oats; 1/8 tsp. salt; 1/4 cup chilled unsalted butter, diced; Vanilla ice cream

Servings: persons

2-1/4 lb. Bing cherries, pitted
2 cans (1 lb. each) pitted red pie cherries in water, drained
3/4 cup sugar
3 tbsp. quick-cooking tapioca
1 tbsp. kirsch (clear cherry brandy)
brandy
2/3 cup whole almonds, chopped
1/4 tsp. almond extract
1/2 cup all-purpose flour
1/3 cup golden brown sugar
1/3 cup old-fashioned oats
1/8 tsp. salt
1/4 cup chilled unsalted butter, diced
Vanilla ice cream

1
Fruit: Preheat oven to 375F.
2
Generously butter 13x9x2-inch glass baking dish.
3
Combine all ingredients in large bowl; toss to blend.
4
Let stand 15 minutes, tossing occasionally.
5
Transfer to prepared dish.
6
Bake until fruit is tender and juices bubble thickly, about 50 minutes.
7
Cool in dish.
8
(Can be made 4 hours ahead.
9
Let stand at room temperature.)
10
Topping: Preheat oven to 375F.
11
Place almonds in medium bowl.
12
Sprinkle with almond extract; toss to coat.
13
Mix in flour, brown sugar, oats and salt.
14
Add butter and rub in with fingertips until mixture resembles coarse meal.
15
Sprinkle topping over fruit.
16
Bake until fruit is heated through and topping is golden brown and firm to touch, about 25 minutes.
17
Serve crisp warm with ice cream.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2-1/4 lb. Bing cherries, pitted, 2 cans (1 lb. each) pitted red pie cherries in water, drained, 3/4 cup sugar, 3 tbsp. quick-cooking tapioca, and more.

Yes, Cherry-Almond Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry-Almond Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions