No-Bake Cherry Crisp
To speed up and streamline our cherry crisp, we had to think outside the oven.
Why This Recipe Works
Most fruit crisps are baked in the oven, but versions of this sweet cherry crisp either had stodgy, sticky fillings, or boiled over the topping, making it soggy. After testing various methods, we found that the best was actually the easiest: After browning a topping of almonds, sugar, flour, and butter in a skillet on the stovetop, we use the same pan to cook the filling. Starting with frozen pitted cherries is convenient, and once combined with sugar, lemon juice, and almond and vanilla extracts, they taste just as good as fresh. Cornstarch thickens the filling to a syrupy consistency, and dried cherries soak up excess moisture while adding texture.
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