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Weekend Recipe: No-Bake Cherry Crisp

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Photo courtesy of Cook's Country
Photo courtesy of Cook's Country

It's ostensibly the peak of cherry season, but save the freshest and sweetest ones to eat on their own. This Cook's Country recipe ingeniously incorporates both frozen and dried cherries to give the crisp great flavor and texture. It's easy, convenient, and best of all, you can make it any time of the year.

No-Bake Cherry Crisp
Serves 6

Topping
3/4 cup sliced almonds
2/3 cup (3 1/3 ounces) all-purpose flour
1/4 cup packed (1 3/4 ounces) light brown sugar
1/4 cup (1 3/4 ounces) granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, melted

Filling
1/3 cup (2 1/3 ounces) granulated sugar
1 tablespoon cornstarch
2 pounds frozen sweet cherries
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon almond extract
2/3 cup dried cherries

For the topping: Finely chop 1/4 cup almonds. Combine flour, brown sugar, granulated sugar, vanilla, cinnamon, salt, and chopped almonds in bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains.

Toast remaining 1/2 cup almonds in 10-inch nonstick skillet over medium-low heat until just beginning to brown, about 4 minutes. Add flour mixture and cook, stirring constantly, until lightly browned, 6 to 8 minutes; transfer to plate to cool. Wipe out skillet.

For the filling: Combine 2 tablespoons sugar and cornstarch in small bowl; set aside. Combine cherries, lemon juice, vanilla, salt, almond extract, and remaining sugar in now-empty skillet. Cover and cook over medium heat until cherries thaw and release their juice, about 7 minutes, stirring halfway through cooking. Uncover, stir in dried cherries, and simmer until cherries are very tender, about 3 minutes.

Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Remove skillet from heat and distribute topping evenly over filling. Return skillet to medium-low heat and cook until filling is bubbling around edges, about 3 minutes. Remove from heat; let cool for at least 30 minutes before serving.

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