This recipe is based on a combination of recipes from the Pacific Coast Farmers’ Market and allRecipes.com.
Crisp
2/3 cup whole almonds, chopped
1/4 teaspoon almond extract
1/2 cup all purpose flour
1/3 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
1/8 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, diced
Filling
4 cups pitted bing cherries
1 1/2 cups white sugar
4 tablespoons all-purpose flour
Preheat oven to 375°F.
In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9×13 inch baking dish.
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 30-40 minutes.
Serve crisp warm with vanilla ice cream!
Yield: 8 servings
Time to make: ~1 hour
Source: Kristyn Bradley (submitted by Angela Hoffman)