An easy and quick dessert, this cherry crisp is full of delicious flavors. Paired with some vanilla ice cream and you have a perfect summer dessert!
There’s a cemetery about a block or two from my house. I often go for walks there. I've been there so many times I know the roads, trees and many of headstones really well. And over time, acquaintances, neighbors and even friends have been buried there, making it an even dearer place to me. Normally the cemetery is quiet and still with the occasional funeral. Except Memorial Day weekend. The gates are all opened, hundreds of families and friends make their way through, and what feels like thousands of mums are placed on headstones. Suddenly there is color and life everywhere.
Growing up my mom’s family would all gather at the farm to put together flowers. We would then head to the cemetery my grandparents and other family members are buried in. Sometimes we would come back and have a BBQ. Memorial Day always makes me think of my family and so many happy memories. It also makes me think of delicious summertime desserts!
This is one of my go to recipes for summer. It’s quick to put together and is really yummy! This crisp is a great recipe for BBQ's and other summer events. It's not overly sweet, but still is still a perfect treat to end a meal with. It also makes a great dessert if you need something at the last minute, but its also a perfect dessert for summer. You can also make the topping in advance and store it in the fridge for a few days to make it even easier to prepare. Or if you want an individual dessert, you can make it in small ramekins and just bake for a little less time. Pair it with some vanilla ice cream and this is really a perfect summer dessert!
4 cups cherry pie filling*
1/2 teaspoon almond extract (optional)
1/4 cup butter, softened
1/2 cup brown sugar
1/3 cup flour
1/2 cup old fashioned oats
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
pinch of cloves (optional)
1/3 cup chopped almonds or pecans
Preheat oven to 375. Pour cherry pie filling in the bottom of an 8x8 or 2 quart baking dish. Stir in 1/2 teaspoon of almond extract. You can also distribute the cherries evenly among 4-6 small ramekins if you want individual desserts. Set the cherries aside while you make the crisp topping.
In a medium bowl, combine brown sugar, flour, oats, cinnamon and nutmeg. Whisk together. Cut in butter until mixture makes coarse crumbs. Stir in almonds. Sprinkle the crisp topping over the prepared cherries.
Bake 25-30 minutes or until topping is a golden brown. Serve with ice cream. Serves 6.
*I use canned sour cherries with 1/3 cup cold water mixed with 3 tablespoons of cornstarch. Stir together in a sauce pan. Add 1/3 cup granulated sugar, 1 teaspoon cinnamon, and 1/2 teaspoons of almonds extract. You can also use fresh or frozen cherries and do the same thing.
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