Cherry-Almond Crisp
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/8 teaspoon salt
- 1/4 teaspoon almond extract
- vanilla ice cream
- 1/2 cup all purpose flour
- 3/4 cup sugar
- 3 tablespoons quick-cooking tapioca
- 1/3 cup old-fashioned oats
- 1/3 cup (packed) golden brown sugar
- Carbohydrate 82 g(27%)
- Cholesterol 15 mg(5%)
- Fat 12 g(19%)
- Fiber 6 g(26%)
- Protein 6 g(12%)
- Saturated Fat 4 g(21%)
- Sodium 44 mg(2%)
- Calories 441
PreparationFor Fruit: Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine all ingredients in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Transfer to prepared dish. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool in dish. (Can be made 4 hours ahead. Let stand at room temperature.) For Topping Preheat oven to 375°F. Place almonds in medium bowl. Sprinkle with almond extract; toss to coat. Mix in flour, brown sugar, oats and salt. Add butter and rub in with fingertips until mixture resembles coarse meal. Sprinkle topping over fruit. Bake until fruit is heated through and topping is golden brown and firm to touch, about 25 minutes. Serve crisp warm with ice cream.
PreparationFor Fruit: Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine all ingredients in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Transfer to prepared dish. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool in dish. (Can be made 4 hours ahead. Let stand at room temperature.) For Topping Preheat oven to 375°F. Place almonds in medium bowl. Sprinkle with almond extract; toss to coat. Mix in flour, brown sugar, oats and salt. Add butter and rub in with fingertips until mixture resembles coarse meal. Sprinkle topping over fruit. Bake until fruit is heated through and topping is golden brown and firm to touch, about 25 minutes. Serve crisp warm with ice cream.
