...with a cherry on top." So many times, the promise of that cherry makes all the difference and suddenly, like magic, the person you're asking to do something for you is willing to do it.
I don't know about you, but those maraschino cherries that are usually present on top of sundaes aren't very appealing to me. I prefer fresh, fleshy cherries, even though they can be a hassle to pit. I love cherries in cobblers and cupcakes, but I think I might just feel that they're at their best with a crisp topping.
I got a little bit lazy here and used a Krusteaz crisp topping mix, but I'm thrilled to report that it's excellently made and not even the keenest palate would be able to tell that I didn't put those dry ingredients together myself. I did add some sliced almonds because I like cherries and almonds together, but that was easy.
|That's the stuff.|
This is a dessert that comes together quickly--it takes longer to bake than to make. Let the crisp sit for a few minutes after you pull it out of the oven so it can get good and crunchy before you plop huge scoops of vanilla ice cream on top. This is best when it's eaten soon after baking, so find some people who are really good to you (or from whom you need a favor) and share.
Cherry Crisp for a Couple of Couples
Serves 2 pairs
- 4 cups tart cherries, pitted
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- Bit o' lemon juice
- 1 package Krusteaz crisp topping mix
- 5 tablespoons butter, melted
- 1 cup sliced almonds
Preheat oven to 375 degrees F. Lightly grease 8x8-inch or 7x11-inch baking pan.
Place full pouch crisp topping mix in medium bowl.
Using a fork, cut in butter until mixture is crumbly.
Stir in the sliced almonds.
Toss the cherries, sugar, cornstarch, and lemon juice together in a large bowl.
Pour into prepared pan. Evenly sprinkle prepared crisp topping mixture over fruit.
Bake 40-45 minutes or until fruit is bubbly and topping is golden brown.
Serve warm, preferably with ice cream...and a cherry on top.