Marry This Individual Cherry Almond Crisps recipe is a bubbly and buttery dessert, which is made with tart cherries and slivered almonds. It’s the perfect individual dessert, ready in about an hour and 15 minutes.
Jump to RecipeIndividual Cherry Almond Crisps Recipe Ingredients
For the Crumb Topping:
- 1 cup All-purpose Flour
- 1/2 cup Sugar
- 1/2 cup Packed Brown Sugar
- 1/2 tsp. Cinnamon
- 1 dash Nutmeg
- 1/4 tsp. Salt
- 1 1/2 sticks Cold (salted) Butter, Cut Into Pieces
- 1/2 cup Slivered Almonds
For the Cherry Filling:
- 4 bags (12 oz. size) Frozen Tart Cherries
- 1/2 cup White Sugar
- 1/4 cup Cornstarch
- 2 tsp. Almond Extract
For the Whipped Cream:
- 2 cups Heavy Cream
- 2 Tbsp. Sugar
How To Make Individual Cherry Almond Crisps
- Prep Oven and Make Topping: Preheat the oven to 350°F. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the pieces of cold butter.
- Cut in Butter and Nuts: Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the slivered almonds.
- Make the Cherry Filling: In a large bowl, combine the still-frozen cherries with the sugar, cornstarch, and almond extract. Gently stir everything together until the cherries are evenly coated.
- Assemble the Crisps: Divide the cherry mixture evenly among 8 individual ramekins (about ½ cup of filling each).
- Bake Until Golden: Top each ramekin generously with the crumb mixture. Place the ramekins on a baking sheet and bake for 45 minutes, or until the topping is crisp and golden brown and the cherry filling is bubbly.
- Whip the Cream and Serve: While the crisps cool slightly, add the heavy cream and sugar to the bowl of an electric mixer and whip until light and fluffy. Serve the warm crisps with a dollop of the freshly whipped cream.
Recipe Tips
- How to get an extra crispy topping? The secret is to use very cold butter, straight from the fridge, and to not overwork the mixture. You want small, pea-sized pieces of butter remaining in the flour, which will melt and create a wonderfully crisp texture in the oven.
- Do I have to use frozen cherries? Yes, the recipe is designed for frozen tart cherries. Do not thaw them before using; this helps prevent the filling from becoming too watery as it bakes.
- How do I know when the crisp is done? The two key signs are a deep golden-brown, crisp-looking topping, and, most importantly, you should see the cherry juices bubbling thickly up around the edges of the ramekins.
- Can I make this as one large crisp? Absolutely. You can assemble this in a 9×13-inch baking dish or a large cast-iron skillet. The baking time may need to be increased slightly by 5-10 minutes.
What To Serve With Cherry Almond Crisps
This warm and bubbly dessert is a quintessential comfort food treat. It is practically made to be served with something cold and creamy melting on top. The best pairings are:
- A big scoop of vanilla bean ice cream
- The simple, homemade sweetened whipped cream from the recipe
- A drizzle of heavy cream
How To Store Cherry Almond Crisps
- Refrigerate: Cover the cooled crisps with plastic wrap or foil. They will keep well in the refrigerator for up to 4 days, though the topping will soften over time.
- Reheat: For the best results, reheat individual crisps in a 350°F oven for 10-15 minutes, until the filling is bubbly and the topping has re-crisped.
Cherry Almond Crisps Nutrition Facts
- Serving: 1 individual crisp
- Calories: 490 kcal
- Carbohydrates: 65g
- Protein: 6g
- Fat: 24g
- Saturated Fat: 14g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A crisp, like this recipe, has a crumbly, streusel-like topping that often includes oats or nuts, which “crisps” up during baking. A cobbler has a soft, cake-like or biscuit-like topping.
This can happen if the butter was too soft when mixed, creating a paste instead of crumbs, or if the crisp was under-baked. Make sure to use cold butter and bake until the topping is a deep golden brown and the filling is actively bubbling.
Yes. If you don’t have almonds, this topping is also delicious with finely chopped pecans or walnuts.
Try More Recipes:
Individual Cherry Almond Crisps Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes45
minutes490
kcalA classic comfort food dessert featuring a sweet and tart cherry filling baked in individual ramekins under a buttery, crunchy almond streusel topping.
Ingredients
Topping: 1 cup All-purpose Flour, 1/2 cup each of Sugar & Brown Sugar, 1/2 tsp. Cinnamon, dash of Nutmeg, 1/4 tsp. Salt, 1 1/2 sticks Cold Butter, 1/2 cup Slivered Almonds.
Filling: 4 (12 oz) bags Frozen Tart Cherries, 1/2 cup Sugar, 1/4 cup Cornstarch, 2 tsp. Almond Extract.
Serving: Freshly whipped cream or vanilla ice cream.
Directions
- Preheat oven to 350°F. Make the crumb topping by combining the dry ingredients, then cutting in the cold butter until crumbly. Stir in the almonds.
- In a separate large bowl, gently toss the frozen tart cherries with the sugar, cornstarch, and almond extract.
- Divide the cherry filling evenly among 8 individual ramekins.
- Generously sprinkle the crumb topping over the cherries in each ramekin.
- Place the ramekins on a baking sheet and bake for 45 minutes, until the topping is golden and the filling is bubbly.
- Let the crisps cool for a few minutes before serving warm with whipped cream or ice cream.
Notes
- The most important tip for a crunchy topping is to use very cold butter, straight from the fridge, and to not overwork the mixture.
- Don’t be tempted to pull the crisps from the oven too early; the cherry filling needs to be actively bubbling to ensure the cornstarch has thickened the juices.
- This recipe is designed to use frozen tart cherries directly from the freezer; do not thaw them first.
- For the best flavor combination, don’t skip the almond extract in the filling, as it beautifully complements the cherries and the almonds in the topping.
