Cherry Almond Granola Crisp Recipes

CHERRY ALMOND GRANOLA

Steps:

• In a large saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well., Spread in a thin layer in two 15x10x1-in. baking pans coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Serve with yogurt if desired. Store in an airtight container.

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.

CHERRY, ALMOND AND CINNAMON GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

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 GRANOLA

Steps:

• Following the instructions for Basic Healthy Granola, add the almond slivers and almond meal to the dry ingredients. Add the juice concentrate and vanilla and almond extracts to the wet ingredients. After the first 15 minutes of baking, add the dried cherries.