Ingredients
Scale
- 1/2 cup (100g) packed light or dark brown sugar
- 6 tablespoons (46g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, very cold and cubed
- 2/3 cup (57g) old-fashioned whole rolled oats
- optional: 1/4 cup (about 20g) sliced almonds
- 5 cups (575g) halved pitted dark sweet cherries
- 1/2 cup (100g) granulated sugar
- 3 tablespoons (21g) cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
- optional: 2 tablespoons (30g/ml) bourbon
Instructions
- Preheat the oven to 350°F (177°C) and lightly grease a 9-inch round or square baking dish. Set aside.
- In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter until it resembles coarse crumbs, then stir in the oats and sliced almonds. Place this mixture in the freezer while preparing the filling.
- In a large bowl, mix the cherries, granulated sugar, cornstarch, vanilla, almond extract, salt, and bourbon (if using). Pour the mixture into the baking dish in an even layer and sprinkle the topping over it.
- Bake for 45–48 minutes until the topping turns golden and the fruit juices are bubbling. After baking, let it cool for at least 5–10 minutes before serving warm or at room temperature.
- Store any leftovers in the refrigerator for up to 5 days.
Notes
For a nut-free version, feel free to skip the sliced almonds.
Letting the crisp cool slightly enhances the flavor and allows the fruit juices to settle.
Pair with vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.