Joanna Gaines's Cherry-Almond Crisp
Magnolia Table Cookbook
Ingredients
- For the Topping:
1 cup rolled oats
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
6 tablespoons salted butter, cut into bits, at room temperature, plus more for the ramekins
1/2 cup slivered almonds
- For the Filling:
2 pounds fresh sweet cherries, pitted, or thawed frozen cherries, blotted dry (about 5 cups)
1 lemon, zested finely
2 tablespoons fresh lemon juice
1 teaspoon almond extract
1/2 cup granulated sugar
1/4 cup cornstarch
- For Serving:
1 1/2 pints vanilla ice cream
Directions
- Preheat the oven to 375 degrees.
- In a medium bowl, stir together the oats, brown sugar, cinnamon, and ginger to make the topping.
- Use a pastry cutter to work the butter into the oat mixture until pebbly.
- Gently stir in the almonds. Freeze until needed.
- Butter six 10-ounce ramekins and set them on a rimmed baking sheet.
- In a large bowl, make the filling by stirring together the cherries, lemon zest, lemon juice, and almond extract.
- In a small bowl, stir together the granulated sugar and cornstarch. Sprinkle the mixture over the cherries and toss to coat. Divide among the prepared ramekins.
- Divide the topping among the ramekins, covering the cherries.
- Bake on the baking sheet until the topping is deep golden brown and juices bubble around the edges, about 20 minutes.
- Cool at least 20 minutes, then serve warm or at room temperature with ice cream.
- Cover leftovers and store in the refrigerator for up to three days.
Information
- Category
- Desserts
- Yield
- 6 servings