Cherry Almond Crisp recipe
Cherry and Almond is one of my most favourite flavour combinations. A homemade Bakewell Nakd Bar is my snack of choice along with a Mr Kiplings Cherry Bakewell Tart; two very different food groups represented right there. So when I spotted this Cherry Almond Crisp recipe in the New York Times, I knew it was everything I could possibly wish for. But best of all, this genius recipe can be breakfast or pud, it’s bloody well up to you.
Now, I know cherry season has been and gone, so I used frozen cherries for my Cherry Almond Crisp. You could remortgage the house and buy fresh imported ones, but why bother when frozen are just as good. The topping is a crisp but chewy granola type of affair, hence that fact you can convince yourself it’s perfectly acceptable to eat this for breakfast. Blob a large spoonful of yoghurt on to add to the morning feels, or have with cream, custard or ice cream to make it more of a dessert business.
Pudding for breakfast, this recipe has me written all over it.
This is not a big line up, but it’s a good one. It’s a simple recipe, given the fact it’s such a multi tasker. All my favourite flavours in one place.
Make a start by buttering your 20cm square or round baking dish and by pre heating your oven to 160 degrees fan assisted. Next, place the cherries, be they fresh or frozen, into the dish.
Now, take a medium sized saucepan and measure in the butter, honey and salt. I am sure maple syrup would be just as good in this; keep me posted if you’ve tried it with this.
Bring this mixture up to the boil on the hob, then simmer for 3 to 4 minutes, stirring all the time so it doesn’t burn, until the golden liquid has thickened slightly.
Take the pan off the hob and stir in the vanilla extract, don’t panic it will sizzle a little. Then stir in the oats and flaked almonds until the whole business is well coated.
Spoon spoonfuls of the honey oat business onto the cherries. It won’t cover the top, so don’t panic thinking you don’t have enough.
Pop this into the oven for around 25 minutes. The topping will be crisp, a deep golden colour and the cherries will be bubbling up a treat.
Wait an unbearable 10 minutes while the top firms up then serve just as you please. Go with a dollop of yoghurt for breakfast or cream, custard or ice cream, or all three, for dessert.
This is the perfect autumn dish. A warming bowlful on a chilly morning or a comforting pud on a soggy weekend. I don’t mind when you eat this, I would just recommend you eat it soon.
Cherry Almond Crisp recipe
Serves a good 4 maybe 6 if you’re more delicate than me
You will just need a 20cm square or round dish and a pan for this
400g bag frozen cherries, or fresh, stoned cherries if you like
115ml honey, I expect maple syrup would also be good
1/4 teaspoon salt
1 teaspoon vanilla extract
100g flaked almonds
Greek yoghurt or cream, ice cream or custard to serve
Pre heat your oven to 160 degrees fan assisted and butter a 20cm square or round baking dish.
Place your frozen or fresh cherries into your chosen dish. Place the honey, butter and salt into a small pan and bring up to the boil on the stove. Simmer for 3 to 4 minutes, stirring so it doesn’t burn, until the mixture has thickened a little.
Remove from the heat and stir in the vanilla extract, being mindful of the fact it will sizzle a little. Stir in the almonds and oats, mixing well to ensure everything is coated.
Place spoonfuls of the oat mixture onto the cherries, it won’t cover the top, don’t panic. Bake in the oven for 25 minutes or until the almonds are a deep golden colour and the cherries are bubbling.
Leave to sit for 10 minutes so the topping crisps up a little. Then serve for breakfast with yoghurt or for pud with cream or custard, or both.
Lou Delapena says
Honestly Lucy!! I think we have identical food loves, another big tick for me here again. May I recommend you try the cherry Bakewell gin too, it’s very good! (Maybe not healthy but needed in these uncertain times!).
OMG, that sounds so good, may have to have a stab at making my own. Thanks lovely lady, and love to you and yours. Lucy xx