Adapted by LKD from Cook’s Country recipe | June/July 2014. This turned our really well – very tasty and hard to tell from a traditional oven-baked crisp. I think this could be easily made on the boat stove. If there’s time, make the topping at home the day before and store in covered container until ready to use in Step 4. Top with ice cream or whipped cream (TJ’s has good aerosol whipped cream).
Serves 4
INGREDIENTS
TOPPING
- 3/8 cup sliced almonds, divided
- 1/3 cup all-purpose flour
- 2 Tbs packed light brown sugar
- 2 Tbs granulated sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons unsalted butter, melted
FILLING
- Scant 3 Tbs granulated sugar
- 1 1/2 tsp cornstarch
- 1 lb can tart pie cherries, drained, juice reserved
- 1/4 teaspoon salt
- 1/3 cup dried cherries
- 1/2 teaspoon vanilla extract
- Dribble of almond extract
INSTRUCTIONS
1. FOR THE TOPPING: Finely chop 1/8 c. of the almonds. Combine flour, brown sugar, granulated sugar, vanilla, cinnamon, salt, and chopped almonds in bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains.
2. Toast remaining 1/4 cup almonds in 10-inch nonstick skillet over medium-low heat until just beginning to brown, about 4 minutes. Add flour mixture and cook, stirring constantly, until lightly browned, 6 to 8 minutes; transfer to plate to cool. Wipe out skillet.
3. FOR THE FILLING: Combine 1 Tbs sugar with cornstarch in small bowl; set aside. Combine cherries, salt, remaining 2 Tbs sugar, and a little of the reserved cherry juice in now-empty skillet. Cover and cook over medium heat until cherries release their juice, about 7 minutes, stirring halfway through cooking. Uncover, stir in dried cherries, and simmer until cherries are very tender, about 3 minutes. Stir in vanilla and almond extract.
4. Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Remove skillet from heat and distribute topping evenly over filling. Return skillet to medium-low heat and cook until filling is bubbling around edges, about 3 minutes. Remove from heat; let cool for at least 30 minutes before serving.