Almondcherrycrisp Recipes

CHERRY ALMOND CRISP

Steps:

• Preheat oven to 350 degrees.
• Pour the undrained cherries, maple syrup and almond flavoring into ungreased 9"x9" baking dish. Stir together then set aside.
• In large bowl, stir together almond meal, oats and cinnamon.
• Add the honey and coconut to the almond meal/oats mixture and stir together until crumbly. You may need to use your hands to reach the right texture.
• Sprinkle the almond meal/oat mixture over the top of the cherries.
• Bake for about 15 minutes or until bubbly.
• While cooling, whip the cream and vanilla together until stiff.
• Top the crisp with the whipped cream and enjoy!

CHERRY ALMOND CRUMBLE

Steps:

• Preheat oven to 400 degrees F.
• Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet.
• Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream.

ALMOND CHERRY CRISP

Steps:

• Pre heat oven to 350 degrees.
• Grease a 2 quart baking dish.
• Pour pie filling into dish spread evenly.
• In a medium bowl mix together flour, oats, sugar cinnamon.
• Add& mix in melted margarine and almond extract.
• Spread over pie filling.
• Sprinkle with slivered almonds.
• Bake 30 minutes or till top is golden.
• Allow to cool 15 minutes before serving.

CHERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

CHERRY-ALMOND BREAKFAST COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.
• Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.
• Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.
• Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.
• Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.
• Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.

CHERRY-ALMOND CRISP

Steps:

• For Fruit:
• Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine all ingredients in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Transfer to prepared dish. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool in dish. (Can be made 4 hours ahead. Let stand at room temperature.)
• For Topping
• Preheat oven to 375°F. Place almonds in medium bowl. Sprinkle with almond extract; toss to coat. Mix in flour, brown sugar, oats and salt. Add butter and rub in with fingertips until mixture resembles coarse meal.
• Sprinkle topping over fruit. Bake until fruit is heated through and topping is golden brown and firm to touch, about 25 minutes. Serve crisp warm with ice cream.

ALMOND CRISPS

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
• Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
• Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.

CHERRY & ALMOND CRISPY SQUARES

Steps:

• In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in extract. Stir in the cereal, 1 cup almonds and 1 cup cherries. , Press into a greased 13-in. x 9-in. pan. Sprinkle with remaining almonds and cherries; gently press onto cereal mixture. Cool. Cut into squares.

CHERRY-ALMOND GRANOLA CRISP

Steps:

• Heat oven to 350 degrees. Spread out the cherry halves in the bottom of an 8-inch square (or 9-inch round) baking dish. Set aside.
• In a small saucepan, add the honey, butter and salt. Bring to a foaming boil over medium heat, then cook 3 to 4 minutes until the honey thickens, stirring often so it never burns. Remove from the heat and stir in the vanilla - it will spatter slightly - then fold in the almonds and oats, continuing to stir until the oats absorb all the honey syrup.
• Drop spoonfuls of the mixture across the cherries, and bake for 22 to 25 minutes or until the almonds are almost a mahogany brown and the cherries are tender and juicy. Remove from the oven and allow to cool for 10 minutes, so the granola hardens slightly, then serve with yogurt.

ALMOND CHERRY COBBLER

Steps:

• Preheat oven to 350°. Place cherries in an 8-in. square baking dish coated with cooking spray., In a small bowl, mix flour, 1/4 cup sugar, baking powder and salt. Add milk and melted butter; stir in just until moistened. Spread over cherries., In another bowl, mix cornstarch, cinnamon and remaining sugar; sprinkle over batter. Mix boiling water and almond extract; pour slowly over top. Bake, uncovered, 45-50 minutes or until top is golden brown and filling is bubbly. Serve warm.