GreenThumbWhiteApron.com

Let's Grow, Eat, Make, See, & Do Something Together!

Navigation
  • Home
  • About
    • About Brett
    • Contest Experiences
    • Blog
    • Privacy Policy
    • FAQ
    • Contact
  • Renovation
    • Kraemer House History
    • Kraemer House Renovation
    • Interior
      • First Floor
        • Kitchen
        • Pantry & Laundry Room
        • Dining Room
        • Living Room
        • First Floor Bathroom
      • Second Floor
        • Bedroom 1
        • Bedroom 2
        • Office
        • Second Floor Bathroom
      • Third Floor
        • Bedroom 3
        • Craft Room
        • Third Floor Bathroom
      • Staircase and Hall
      • Basement
    • Exterior
      • Kraemer House Exterior
      • Porches
      • Garden
      • Barns
  • Grow
    • Gardening
  • Eat
    • Cooking & Food Related
    • Recipes
  • Make
    • Crafting
  • Chickens
    • Meet The Girls!
    • Coop & Run
    • Chicken Cam (Run)
    • Chicken Cam (Coop)
You are here: Home / Food / Sweet Cherry Crisp with Almond-Crumb Topping

Sweet Cherry Crisp with Almond-Crumb Topping

September 4, 2015 by Brett Youmans 3 Comments

Labor Day weekend is the unofficial end of summer so why not take your grill out for one last whirl?  Would you believe me if I told you that you don’t even have to turn on the oven to make this Fresh Sweet Cherry Crisp with Almond-Crumb Topping?  It’s true!  Just pop it into a medium-hot grill, close the lid, and it’s ready to enjoy in no time.  Of course, if grilling isn’t your thing, you can most certainly bake it in an oven just as easily.

This irresistible and versatile dessert can be madein advance and baked in the oven or on the grill just before serving. Oats and nuts add texture and crunch complimenting the juicy fruit filling. Cast iron cooking at its finest! GreenThumbWhiteApron.com

Around here, we cook a lot of meals on the grill all year long.  Even breakfast — eggs, bacon, pancakes, potatoes — can be prepared on a grill.  We started doing this years ago during the kitchen renovation when we were without an oven or stove for what seemed like was an eternity.  And that was with the old grill which worked fine but didn’t have all the bells and whistles (and more accurate temperature settings) than the one we use today.

And oh my the new one!  Cooking at night?  No problem, it lights up when you open the grill.  Need to sear something?  There’s a spot just for searing.  Side burner?  It has that.  Smoker box?  Got ya covered.  I’m embarrassed to admit it but it stayed in the box for an entire year after I won it in a cooking contest sponsored by Better Homes and Gardens magazines and Weber Grills.

I. Just. Couldn’t.

It was so shiny and clean and new and the old one worked just fine.  The Weber Summit S-670 is a top of the line model for Weber and I highly recommend it if you’re shopping for one. And since it’s nearing the end of summer and traditional grilling season, chances are pretty good that you’ll be able to find one on sale at your local retailer.

Speaking season’s end — fresh cherries are almost done for the year but I wanted to make this Fresh Sweet Cherry Crisp with Almond-Crumb Topping one more time.

So I did.

Just for you.

This irresistible and versatile dessert can be madein advance and baked in the oven or on the grill just before serving. Oats and nuts add texture and crunch complimenting the juicy fruit filling. Cast iron cooking at its finest! GreenThumbWhiteApron.com

Sweet Cherry Crisp with Almond-Crumb Topping
 
Print
Prep time
15 minutes
Cook time
35 minutes
Total time
50 minutes
 
This irresistible and versatile dessert can be made in advance and baked in the oven or on the grill just before serving. Oats and nuts add texture and crunch complimenting the juicy fruit filling.
Author: Brett@GreenThumbWhiteApron.com
Recipe type: Dessert
Serves: 8
Ingredients

  • For the crumb topping
  • ¾ cup all-purpose flour
  • ¾ cup sliced almonds
  • ½ cup old-fashioned rolled oats
  • ¼ cup light brown sugar
  • ¼ cup granulated white sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon coarse salt
  • ¼ cup plus 2 tablespoons Colavita Extra Virgin Olive Oil

  • For the cherry filling
  • 5 cups pitted fresh sweet cherries (about 2 pounds fresh cherries)
  • 1 tablespoon Colavita White Balsamic Vinegar
  • 2 teaspoons finely grated orange zest
  • ⅓ cup plus 1 tablespoon granulated white sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons fresh thyme leaves
  • whipped cream for serving, if desired
Instructions
  1. Heat oven to 375 degrees F.
  2. To make the crumb topping, mix the flour, almonds, oats, sugars, cinnamon, and salt together. Drizzle with olive oil and mix until crumbly; set aside.
  3. To make the cherry filling, place the cherries in a large bowl. Add the vinegar and zest and stir to combine. Sprinkle with ⅓ cup sugar and cornstarch and stir to mix thoroughly.
  4. Spoon cherry mixture into a 9-inch cast iron skillet or other ovenproof pan of the same size. Top with crumb mixture and gently press into fruit. Sprinkle with remaining 1 tablespoon sugar and bake 35-40 minutes or until fruit is bubbling and top is light brown.
  5. Let cool for 30 minutes before serving. Sprinkle with fresh thyme leaves and serve warm with whipped cream if desired.
Notes
Can be prepared up to a day in advance. Cover with plastic wrap and refrigerate then bake just before serving.

To prepare on an outdoor grill, heat grill to medium. Bake with grill lid closed for 15 minutes;rotate pan and bake another 5-10 minutes or until fruit is bubbling and top is brown.
3.3.3077

Remember those cherries we picked earlier this summer?  You might also like this delicious 30 Minute Tart Cherry Crostata!

The post Sweet Cherry Crisp with Almond-Crumb Topping is sponsored by Colavita.  I have been using Colavita’s quality products for many years and this trusted family brand is a perfect fit for my garden to table creations.  For more information, please visit Colavita.com.

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Food, Garden, Grilling, Popular Posts Tagged With: Brunch, cast iron, Cherry, Colavita, Desserts, Grilling, Olive Oil, Sweet Treats

« Summer Berry Sparkling Sangria
Farmer’s Market Farro Salad »

Comments

  1. finnar says

    September 20, 2015 at 7:28 pm

    Еxcellent, what a web site it is! Thіѕ Ƅlog gives valuable information to us,
    keep it up.

    Reply
  2. grow healthy says

    November 4, 2015 at 3:13 pm

    Hey I am so excited I found your blog page, I really found you by mistake, while I was researching on Bing for something else, Nonetheless I am here now and would just like to say thank
    you for a tremendous post and a all round thrilling blog (I also love the theme/design), I don’t have time to go through it all at
    the moment but I have saved it and also included your
    RSS feeds, so when I have time I will be back to read much more,
    Please do keep up the superb work.

    Reply
  3. passform for skjortor says

    June 21, 2017 at 1:50 pm

    If somᥱ one needs to be updated with hottest technologies afterward he must be visit this site and be up to
    date daily.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Chicken Cam
Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
  • Connect
  • Subscribe
  • Search
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
eNewsletter

Subscribe For Email Updates

Foodgawker

my foodgawker gallery

Dwellinggawker

my dwellinggawker gallery

Craftgawker

my craftgawker gallery

Tastespotting

my photos on tastespotting

Healthy Aperture

my healthy aperture gallery

HomeTalk

Bloglovin

Follow on Bloglovin

CCC Blog Network

CCC Blog Network

Categories

  • Connect
  • Subscribe
  • Search
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
eNewsletter

Subscribe For Email Updates

Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

© 2021 · McQ Web Design · Admin