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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cherry Almond Crisp Recipe

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This recipe for Cherry Almond Crisp is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
1 C rolled oats
3/4 C light brown sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
6 Tbs butter, cut into bits, room temperature
1/2 C slivered almonds

Filling:
5 C fresh sweet cherries, pitted, or thawed frozen cherries, blotted dry
Finely grated zest of 1 lemon
2 Tbs fresh lemon juice
1 tsp almond extract
1/2 C sugar
1/4 C cornstarch
Directions:
Directions:
Preheat oven to 375º. Butter six 10-ounce ramekins and set on baking sheet.

Topping:
In medium bowl, stir together the oats, brown sugar, cinnamon, and ginger. Use a pastry cutter to work in butter until pebbly. Stir in almonds. Freeze until needed.

Filling:
In large bowl, stir together cherries, lemon zest, lemon juice, and almond extract.
In small bowl, stir together sugar and cornstarch. Sprinkle mixture over cherries and toss to coat. Divide among the prepared ramekins. Top cherries with topping.

Bake 20 minutes or until topping is deep golden brown and juices bubble around the edges. Cool at least 20 minutes. Serve warm.
Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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