Cherry Almond Oatmeal Crisp
- 6 cups (about 2 pounds) sweet cherries, pitted
- ½ cup granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice
- 2 Tbsp tapicoa
- 2 Tbsp warm water
- ½ cup old-fashioned rolled oats
- ⅓ cup all-purpose flour
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup slivered almonds
- 2 tablespoons unsalted butter, melted
- Preheat oven to 375°. Coat individual baking dishes with cooking spray.
- Prepare the filling by combining cherries, sugar,and juice in a medium saucepan.
- Bring to boil, stirring often. Reduce heat to medium-low and simmer until cherries have softened, stirring occasionally, about 10 minutes.
- Combine tapioca and water in a small bowl. Add to cherry mixture and stir until mixture has thickened.
- Remove from heat and spoon cherry mixture into individual baking dishes.
- Combine flour, oats, brown sugar, and cinnamon in a medium bowl, stirring with a whisk. Cut in chilled butter with a fork.
- Stir in sliced almonds. Sprinkle oat mixture evenly over cherry mixture.
- Bake at 375° for 20-25 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.
Slightly Adapted from Cooking Light
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/cherry-almond-oatmeal-crisp/
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