Cherry Liqueur Macerated Dark Cherry Almond Crisps
Prep Time: 15mins
Cook Time: 30mins
Total Time: 45mins
This Cherry Crisp is simple to make, and has the most wonderful flavor, with a crunchy oat topping for a crisp finish. Serve with vanilla ice cream and it's ready to enjoy!
16ozbag dark pitted sweet cherriesthawed
2tbsp+ 1 tsp flour
Preheat the oven to 350 degrees F.
Place the thawed cherries in a mixing bowl, and pour in the cherry liqueur. Sprinkle in the sugar and 1 tsp of flour and stir it all together. The small amount of sugar macerates the cherries, bringing their juices out, while the flour will thicken up those juices, creating a cherry sauce. Let that all sit together while you prepare the crisp topping (but if you have an hour to spare, it will taste better if you leave it out for an hour and let the flavors meld).
In another mixing bowl, place the rolled oats, brown sugar, nutmeg, cinnamon, almonds, and 2 tbsp of flour in a bowl, and whisk to combine. Dice the butter into small cubes, and work the butter into the crisp mixture with your hands or with a pastry blender (you are “cutting” the butter…incorporating the cold butter into the flour almond oat mixture. I don’t understand why they call it “cutting” either).
Spoon the macerated cherries into 5 ramekins (I have 4 ounce ramekins, so it filled 5 of them, but use whatever size you like, or put it in one big baking dish). Add the crisp topping on top, and place the ramekins on a sheet pan so you don’t get bubbling cherry juices on the floor of your oven. Bake for 30 minutes. Scoop a little bit of vanilla ice cream on top if desired, and enjoy while hot and bubbly.