Saturday, April 14, 2012


I have posted cherry crisp recipes in the past but this new recipe by Pioneer Woman caught my attention for two reasons.  It uses almond slivers in the topping and the cherry crisp is baked in individual ramekins.  I used both small ramekins and large ramekins to bake the cherry crisp.  The cherry crisp was wonderful and the company who devoured the cherry almond crisp gave great reviews.  I made a few adjustments in this recipe.  Instead of using 1/2 cup sugar in the flour mixture, I used 1/2 cup splenda.  I also used margarine to make the crumble.  I lined a large baking sheet with tin foil and baked the ramekins on the baking sheet in case the juice from the cherries ran over the top of the ramekin.  Less baked sugar mess to clean up.

Ramekins filled with cherries.

Topping has been added and ready to go into the oven.

Golden brown topping and ready to be served.


1 cup flour
1/2 cup sugar
1/2 tsp cinnamon
dash of nutmeg
1/4 tsp salt
1/2 cup slivered or chopped almonds
3/4 cup cold butter or margarine
1 pound frozen cherries
1/2 cup sugar
1/4 cup cornstarch
2 tsp almond extract


In a medium bowl, combine the flour, 1/2 cup sugar, cinnamon, nutmeg and salt.  Cut the butter into pieces and add it to the bowl.  Using a fork or pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.  Add the slivered almonds into the mixture and combine.  Set aside.

Place the frozen cherries into a  bowl and add the 1/2 cup sugar, cornstarch and almond extract.  Gently stir the mixture so that the cherries are combined.

Grease with oil 8 ramekins (about 1/2 cup).  Top each one with crumb mixture to cover.  Bake at 350 degrees F for 45 to 60 minutes or until the topping is crisp and golden brown.   Serve with whipped, ice cream or by itself.

Adapted from Pioneer Woman

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