If You Love Cherry Pie, Joanna Gaines's Cherry-Almond Crisp Is the Perfect Dessert For You

Joanna Gaines's Cherry-Almond Crisp

Magnolia Table Cookbook

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

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.