A dessert classic everyone loves! Fresh cherries are topped with a delicious almond crisp and baked in jars for the perfect single-serving dessert. Served fresh out of the oven with scoop of ice cream, these are incredible!
I’ve said it before and I’ll say it again, I LOVE summer fruits and vegetables. I love going down to the farmers market and discovering all the fresh, local produce. We’re lucky that we live in an area where we have local farmers markets about 2-3 times a week, which is a home-cook’s dream! This past week I was dreaming of a delicious cherry crisp, made with sweet, local cherries. I decided to make them in these mini-jelly jars, and wow, they turned out amazing!
I decided to adapt my Cherry Almond Crumble Tart into a crisp. This recipe is also very similar to my Peach Crisp with Cinnamon Pecan Crumble. This worked wonderfully, as I simply omitted the crust, and divided the ingredients between 6 – (4 oz) jelly jars. This is a very simple dessert, which is easy enough to make about any night of the week, but is fancy enough for company!
When these little guys bake, they will look and smell amazing! My son was staring through the oven door anxiously anticipating these tasty treats. We let them cool for a few minutes, and then while still warm, topped with a scoop of vanilla ice cream! Mmmmm, so good!
As the ice cream melts, it comes together with the juicy, baked cherries on the bottom. The almond crumble on top, is the perfect compliment to this dessert, as it provides a nice crunch to the soft cherries and ice cream.
Here’s the easy, delicious recipe for my Cherry Crisp Cups:
- 3 c. fresh cherries, pitted and halved (you can also use frozen cherries)
- 1/2 c. sugar
- 1 Tbsp. corn starch
- 1/2 tsp. almond extract
- Crumble Topping:
- 1/2 c. oatmeal
- 1/2 c. flour
- 1/2 c. brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 c. butter, melted
- 1/3 c. sliced almonds
- Vanilla Ice Cream for serving (optional)
- Preheat oven to 350 degrees.
- In a medium bowl, combine the sliced peaches, sugar and dry tapioca. Mix to coat the peaches. Set aside.
- In a second bowl, combine the oatmeal, flour, brown sugar, cinnamon, nutmeg, salt, baking soda and baking powder. Mix to combine. Gradually pour the melted butter over the oatmeal mixture, and stir until crumbly. Mix in the almonds.
- In 6 (4 oz) jelly jars (or 1, 8x8 baking dish) spoon in the cherries, and evenly top with the crumble mixture. Bake at 350 for 26-30 minutes, or until crumble topping is golden brown. Let cool slightly, and serve warm. Top with ice cream if desired.
As you can see, this recipe is simple and easy to make about any night of the week. If you don’t have jelly jars on hand, simply add the ingredients to a 8×8 baking dish, and bake as directed.
I hope you get to enjoy the fresh bounty of summer. The produce is amazing right now, but unfortunately, will not last long. Get out there and find something fresh and delicious. Your local farmers will love you for it! Enjoy! ~E