Cherry Almond Crisp Recipes

Steps:

• Heat oven to 350 degrees. Spread out the cherry halves in the bottom of an 8-inch square (or 9-inch round) baking dish. Set aside.
• In a small saucepan, add the honey, butter and salt. Bring to a foaming boil over medium heat, then cook 3 to 4 minutes until the honey thickens, stirring often so it never burns. Remove from the heat and stir in the vanilla - it will spatter slightly - then fold in the almonds and oats, continuing to stir until the oats absorb all the honey syrup.
• Drop spoonfuls of the mixture across the cherries, and bake for 22 to 25 minutes or until the almonds are almost a mahogany brown and the cherries are tender and juicy. Remove from the oven and allow to cool for 10 minutes, so the granola hardens slightly, then serve with yogurt.

Steps:

• Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
• In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.
• Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
• In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.
• Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside.
• In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.

Steps:

• Pre heat oven to 350 degrees.
• Grease a 2 quart baking dish.
• Pour pie filling into dish spread evenly.
• In a medium bowl mix together flour, oats, sugar cinnamon.
• Add& mix in melted margarine and almond extract.
• Spread over pie filling.
• Sprinkle with slivered almonds.
• Bake 30 minutes or till top is golden.
• Allow to cool 15 minutes before serving.

Steps:

• For 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.

Steps:

• Preheat oven to 350 degrees.
• Pour the undrained cherries, maple syrup and almond flavoring into ungreased 9"x9" baking dish. Stir together then set aside.
• In large bowl, stir together almond meal, oats and cinnamon.
• Add the honey and coconut to the almond meal/oats mixture and stir together until crumbly. You may need to use your hands to reach the right texture.
• Sprinkle the almond meal/oat mixture over the top of the cherries.
• Bake for about 15 minutes or until bubbly.
• While cooling, whip the cream and vanilla together until stiff.
• Top the crisp with the whipped cream and enjoy!