Sweet Cherry Crisp Recipe With Almond Whip Cream

This Sweet Cherry Crisp is paired with a cinnamon oat crumble and topped with almond whipped cream. Bursting with fruit, this easy dessert will be a big hit.

With cherry season ending I decided to use up the last of my BC cherries to make this scrumptious cherry crisp. You could use any fruit really, but cherries are my favorite! 

Sweet Cherry Crisp Recipe With Almond Whip Cream

Sweet Cherry Crisp

What you will need:

  • Cherries; approx. 50 cherries, washed, cut in half and pitted
  • pinch of salt
  • 2 Tbsp. lemon juice
  • 1 cup all purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 cup large quick cook oats
  • 5 Tbsp. butter; softened
  • 2 tsp. ground cinnamon
  • 1 cup heavy whipping cream
  • 2 Tbsp. sugar
  • [easyazon_link keywords=”pure almond extract” locale=”US” tag=”totsfamily-20″]1 tsp. pure almond extract[/easyazon_link]

Preheat oven to 375 degrees F

Placed pitted cherry halves in a double layer in a Pyrex pie plate. Sprinkle with a pinch of salt and add lemon juice.

Combine all the dry ingredients into a bowl and cut in the butter. You want a coarse crumble.

Top cherries with cinnamon oat topping and bake in the oven for 25 – 30 minutes, or until the top is golden brown.

Let sit for 10 minutes.

Add whipping cream to bowl and whip. Add in the sugar and extract and continue to whip until soft peaks form.

Serve on top of cherry crisp and enjoy!

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Sweet Cherry Crisp

Sweet Cherry Crisp
Serves 6
Sweet cherries baked with a cinnamon oat crumble.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. Cherries; approx. 50 cherries, washed, cut in half and pitted
  2. pinch of salt
  3. 2 Tbsp. lemon juice
  4. 1 cup all purpose flour
  5. 3/4 cup packed brown sugar
  6. 3/4 cup large quick cook oats
  7. 5 Tbsp. butter; softened
  8. 2 tsp. ground cinnamon
  9. 1 cup heavy whipping cream
  10. 2 Tbsp. sugar
  11. 1 tsp. pure almond extract
Instructions
  1. Preheat oven to 375 degrees F
  2. Placed pitted cherry halves in a double layer in a Pyrex pie plate. Sprinkle with a pinch of salt and add lemon juice.
  3. Combine all the dry ingredients into a bowl and cut in the butter. You want a coarse crumble.
  4. Top cherries with cinnamon oat topping and bake in the oven for 25 - 30 minutes, or until the top is golden brown.
  5. Let sit for 10 minutes.
  6. Add whipping cream to bowl and whip. Add in the sugar and extract and continue to whip until soft peaks form.
  7. Serve on top of cherry crisp and enjoy!
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I couldn’t get enough of this crisp. The cherry are bursting with flavour, and the almond whip cream is the perfect paring. You could serve this with a big scoop of vanilla ice cream and it would be just as good. 

For another variation, try using fresh peaches, or even blueberries! 

Enjoy!


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