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Almond Cherry Crisp

One of the welcome challenges of my cooking repertoire in the past year has been finding and making gluten-free recipes. Michelle Supko is one of these inspiring cooks. This recipe is one I made for her and her husband before they left the VFW for North Carolina. (And I didn’t even know that cherries were Brian’s favorite.) I explained to Michelle after I made this that I may never make another crisp any other way. The almond flour and almonds are the perfect compliment and crunch to the fruit.

1 1/2 cups almond flour*

6 T softened butter

1/2 tsp cinnamon

3 cups pitted cherries

1/2 cup brown sugar

1/2 cup gluten-free oats*

1/4 tsp almond or vanilla extract

*If you’re not worried about gluten-free guests, then you can use all-purpose flour and regular oats. But I’m telling you, it’s just not as good as the almond flour compliment.

~ Preheat oven to 350º F.

~ Grease a two-quart baking dish, ramekins - whatever you’re going to use - and fill with cherries.

~ Mix together flour, oats, cinnamon, and brown sugar.

~ Then add softened butter and extract until mixture becomes crumbly.

~ Place crumbly mixture over cherries.

~ Bake at 350º for 20 minutes or until top is golden brown.

~ Serve with whipped cream or ice cream.

“We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream.”

~Ralph Waldo Emerson


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