Cherry, cherry

June 9, 2019

I've just cracked my newest cookbook - 'Magnolia Table' by Joanna Gaines. So, what do we have to do with a new cookbook? Try a recipe out of the book! I know, lots of cookbooks are just pretty and we let them sit - even though we have the best intentions but this cookbook is full of really easy, everyday, kind of recipes. I found one for a cherry crisp, which I've never tried, so thought I'd give it a go. I love cherries, but always thought you had to use fresh and really, I don't have the desire to pit 5 cups of cherries (a bit lazy). So when I saw you could use frozen, there was no reason not to make this recipe. Hardest part of this recipe - waiting for the cherries to unthaw. Super fast, super easy and a winner in our house. It was delicious! (only note, if you're not a big almond lover, switch out the almond extract for vanilla)

Cherry Crisp

 

Filling
In a large bowl, stir together
5 cups cherries (I used frozen cherries, which I dethawed and blotted dry)
zest of 1 lemon 
2 tbsp. lemon juice
1 tsp. almond extract

 

In a small bowl, combine a set aside
1/2 c. sugar
1/4 c. cornstarch

 

Topping
Mix together, breaking up the brown sugar
1 c. oats
3/4 c. packed b. sugar
1/2 tsp. cinnamon
Add
6 tbsp. melted unsalted butter
and stir until it is combined
gently stir in 
1/2 c . slivered almonds

 

In a greased 8x8 baking dish,
*add the cherries
*sprinkle the cornstarch mixture over top and stir to coat the cherries
*press the topping mixture onto the cherry mixture

 

Bake at 350 for about 20-30 minutes, until the top is golden and you can see the juice bubbling around the edges.

 

Enjoy!

 

 

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