Cherry Almond Crisp is a simple yet elegant dessert that balances tart cherries with a crunchy, buttery topping. The warm cinnamon-spiced cherry filling is thickened with cornstarch, while the topping combines crushed zwieback crackers, melted butter, and almond extract for a nutty crunch.
This vintage recipe is easy to prepare and perfect for a small gathering. Serve it warm with whipped cream or a scoop of vanilla ice cream for a comforting, flavorful treat.
Cherry Almond Crisp
FAQ
What is zwieback?
Zwieback is a lightly sweetened, twice-baked bread that has a crisp texture. It was commonly used in vintage recipes for toppings and crusts. If unavailable, substitute crushed graham crackers, vanilla wafers, or dry bread crumbs.
Can I use fresh cherries instead of canned?
Yes! Use about 2 cups of pitted, fresh sour cherries. If using fresh cherries, increase the sugar slightly to balance the tartness.
What is the purpose of cornstarch?
Cornstarch thickens the cherry filling, creating a syrupy texture instead of a runny sauce.
Can I substitute another nut for almonds?
Yes! Try pecans or walnuts for a different flavor.
How should I store leftovers?
Store in the refrigerator for up to three days. Reheat in the oven for a crispier topping.
Food History
Crisps and cobblers have been popular desserts in America since the 1800s, providing a simple way to bake fruit into a warm, comforting dish. The combination of cherries and almonds has long been a favorite in European and American baking.
Zwieback crackers, once a pantry staple, were commonly used in desserts for their crunchy texture. This recipe likely originated in the mid-20th century when packaged ingredients became popular for quick and easy desserts.
Timeline
- 1800s: Early crisps and cobblers become a common dessert in America.
- 1900s: Cherries and almonds are frequently paired in baked goods.
- 1950s-1960s: Zwieback crackers are used in baking before fading in popularity.
- Today: Cherry Almond Crisp remains a nostalgic, simple dessert.
Recipe Discussion
This crisp starts with a tart cherry filling, sweetened with sugar and thickened with cornstarch. Cinnamon and lemon juice enhance the flavor, giving the cherries a warm and slightly tangy taste.
The topping is made by mixing crushed zwieback crackers with melted butter and almond extract. Once sprinkled over the cherry filling, it bakes to a golden, crunchy finish.
Baking at 350°F for about 20 minutes ensures the topping crisps up while the filling stays thick and bubbly.
Preparation Tips
- Drain the cherries well to avoid a watery filling.
- Dissolve the cornstarch completely to prevent lumps in the sauce.
- Use crushed graham crackers if zwieback is unavailable.
- Toast the almonds before sprinkling on top for extra flavor.
- Serve warm for the best texture and flavor.
Recommended Kitchen Products
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- Cherry Pitter – Makes preparing fresh cherries quick and easy.
- Small Casserole Dish – Perfect for baking this crisp in an even layer.
- Pastry Cutter – Helps create a crumbly, even topping.
- Cooling Rack – Allows the crisp to set properly before serving.
- Baking Spatula – Ideal for serving warm portions without breaking the crisp.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Top with homemade whipped cream and toasted almonds.
- Drizzle with a little honey or caramel sauce.
- Pair with a cup of coffee or tea for a comforting treat.
- Sprinkle with powdered sugar before serving for an elegant touch.
A Perfectly Balanced Sweet and Tart Dessert
Cherry Almond Crisp is a simple yet satisfying dessert that highlights cherries’ natural tartness with a buttery, nutty crunch. The combination of almond extract, cinnamon, and lemon juice enhances the flavors, making every bite delicious.
This recipe is quick to prepare and perfect for any occasion. Whether you’re serving it at a family dinner or enjoying a cozy dessert for two, this vintage crisp is sure to impress!
Cherry Almond Crisp Recipe
Cherry Almond Crisp (VRP 350)
Cherry Almond Crisp is a vintage dessert made with tart cherries, cinnamon, and a crisp topping of crushed zwieback, butter, and almond extract. This easy, warm dessert pairs beautifully with ice cream or whipped cream.
Ingredients
- 1 16 oz. can sour cherries
- 6 tablespoons Granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon cinnamon
- 1 teaspoon lemon juice
- 3 tablespoons melted butter
- ½ teaspoon almond extract
- 6 zwieback crushed
Instructions
- Preheat oven to 350°F.
- Drain cherries, reserving ½ cup of the liquid.
- In a small saucepan, mix sugar, cornstarch, and cinnamon.
- Add the reserved cherry liquid and bring to a slow boil. Cook for 1-2 minutes until thickened.
- Remove from heat and stir in cherries and lemon juice.
- Pour into a 1 to 1 ½ quart casserole dish.
- In a separate bowl, mix crushed zwieback crackers, melted butter, and almond extract.
- Sprinkle the topping over the cherry mixture.
- Bake for 20 minutes until golden brown.
- Serve warm with ice cream or whipped cream. Sprinkle with toasted almonds if desired.