Do you ever open up a magazine and want to make everything in it? That’s how I felt about the July/August issue of Midwest Living. I recently whipped up a variation of their Vanilla Orange Cake with Apricots but it was this recipe, this Chocolate Cherry Crisp, that I couldn’t get out of my mind.
The flavors, together, could seem just a bit odd, but think Chocolate Covered Cherries! The recipe said that it could be made with any cherry, but having practically missed our cherry season I knew when I saw these giant, dark and sweet cherries from Washington I had to give it a go.
I just knew they’d be a perfect foil for the bit of chocolate in the topping, especially if I went with a dark chocolate. Hey, I’d rather do local, but what are ya gonna do? Sometime summer just seems like a frenzy of fruits and vegetables one atop the other and not enough time to get to one before it’s gone and the next comes in!
The recipe is sublime – the topping with its crunchy almonds, oatmeal and just a little whole wheat cooked up crispy and crunchy and the cherries retained their shape but gave off the most wonderful juices that baked into a jammy sauce.
It was a beautiful thing. I was a bit concerned when I saw there wasn’t quite enough topping to cover the whole crisp – but it couldn’t have been more perfect. It was like clusters of crunchy deliciousness in every bite.
When choosing cherries, you really can let the pricing be your guide, but don’t be afraid to go off the beaten path now and then. Try to stock up on nuts during the winter holidays when they’re always at a low and keep them, along with your whole wheat flour, in the freezer.
Cherry Crisp with Chocolate & Almonds
- 1 cup sugar, divided
- 2 tablespoons cornstarch
- 6 cups fresh or frozen pitted cherries
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1/3 cup whole wheat flour
- 1/2 cup (1 stick) cold butter, cut up
- 1/2 cup dark chocolate chips or a dark candy bar, roughly chopped
- 1/3 cup slivered almonds
- Butter for baking dish
- Whipping Cream or Ice-Cream for serving
Preheat oven to 375 degrees F. Grease a 2-quart square or similar sized baking dish.
In a medium bowl, stir together 3/4 cup of the sugar and the cornstarch. Add cherries, almond extract and salt. Stir until well combined. Set aside.
For topping: In a medium bowl, combine oats, flour and remaining 1/4 cup sugar. Using a pastry blender or your fingers, cut or rub butter into oat mixture until crumbly. Stir or knead in chocolate and almonds.
Transfer cherry mixture to dish. Sprinkle topping over cherries. Bake for 45 minutes. Cover with foil and continue to bake about 20 minutes more or until top is brown and filling is bubbling.
Allow to cool for 30 minutes. Serve warm or at room temperature with ice cream.
from the kitchen of http://www.frugalhausfrau.com, adapted from Midwest Living
|Amount Per Serving|
|% Daily Value *|
|Total Fat 26 g||40 %|
|Saturated Fat 11 g||54 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 31 mg||10 %|
|Sodium 172 mg||7 %|
|Potassium 254 mg||7 %|
|Total Carbohydrate 56 g||19 %|
|Dietary Fiber 6 g||26 %|
|Sugars 42 g|
|Protein 7 g||14 %|
|Vitamin A||9 %|
|Vitamin C||9 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|