Cherry-Almond Crisp for Two
We wanted a quick, juicy fruit crisp for any day of the week, at any time of the year.
Why This Recipe Works
The best cherry crisps juxtapose the juiciness of tender cherries with a crisp, nutty brown-sugar crust. Unfortunately, many versions yield gloppy, too-sweet fillings and toppings that resemble packaged granola. And recipes made with fresh cherries—while superior in flavor—take twice as long to prep. To make a superior cherry crisp for two, we used dependable pantry (and freezer) staples and streamlined the process. After browning a topping of almonds, sugar, flour, and butter in a skillet on the stovetop, we used the same pan to cook the filling. To make our crisp an easy year-round option, we used a combination of frozen sweet cherries and dried cherries—they’re always in season and don’t require pitting. Sugar, lemon juice, and vanilla and almond extracts rounded out the flavors in the filling, and cornstarch thickened it to a syrupy—not gloppy—consistency.