Yesterday I went out to water my garden and noticed some of the cherries on our lovely cherry tree were finally red and ready to be picked. I’d actually been waiting for a few weeks for them to finally ripen and now they’re ready! I’m a big fan of sharing the entire life span of an ingredient with you. Thus, the picture below. You can see in the right of the picture, some of the cherries are still yellow and are continuing to ripen. The star of this picture, however, is ready to be used in the mouthwatering recipe I’ve created for it. Yum!
I was inspired to use the fresh cherries in a baked crisp by a great blog post I recently read. You can check it out here if you’re interested! This is awesome as a dessert topped with ice cream but it also works well as a breakfast fruit bake since I’ve added minimal sugar. I might even have this after my morning juice today. Shhh!
I chose toasted almonds in this recipe because before baking, the cherries with get a little amaretto bath. The almond flavored liqueur in the filling and toasted almond in the topping work perfectly together.
- Total active prep time: 10 minutes
- Total inactive prep time: 30 minutes
- Total cook time: 30 minutes
- Serves: 4
For the filling
- 1 cup of cherries, pitted and halved
- 2 medium pears, cored, peeled, and sliced
- 3 Tablespoons of amaretto liqueur (can be replaced by a couple teaspoons of almond extract if you’re not into liqueur)
- 1 teaspoon vanilla extract
- 1 Tablespoon of unbleached granulated sugar
For the topping
- 1/2 cup of toasted sliced almonds
- 1/2 cup unbleached flour
- 1/2 cup uncooked rolled oats
- 1/4 cup packed brown sugar
- 4 Tablespoons of Earth Balance buttery stick, melted (this is a butter alternative with healthy Omega-3s)
- 1 teaspoon vanilla
- Dash or two of salt
1. Combine all filling ingredients. Let soak for at least 30 minutes, stirring occasionally so each piece of fruit gets it’s time in the amaretto bath.
2. Preheat your oven to 375 degrees. To prepare your topping, combine all of the ingredients listed and set aside until the fruit has finished bathing. When the fruit is ready, steal a couple tablespoons of the amaretto liquid and throw it into the topping mix. If you need more liquid, add more of that liquid.
3. Spoon the fruit into four ramekins or a small glass baking dish. If a little bit of the liquid makes it’s way into the baking dish that’s ok but avoid adding too much extra liquid since the fruits let off their own when baking. If using ramekins, place them on a baking sheet just in case the yumminess bubbles over. Top the fruit filling with the almond topping and bake for 30 minutes.
I’ve found this recipe to be crunchy and satisfying with just the right amount of sweetness. I hope you enjoy it!