Balsamic Cherry Crisps! Rich balsamic vinegar adds an unexpected kick to sweet, tart cherries topped with a crunchy oat and almond crumble topping in this delicious dessert.

Gentlemen, listen up: Impressing your lady this Valentine's Day isn't as difficult as you think.

Sure, you can go the safe route, make dinner reservations and show up with a bouquet of roses. {::yawn::} Oh, excuse me. I fell asleep for a second.

OR... you can get your gal to brag on you to all of her girlfriends by sweetening up the evening with HOMEMADE DESSERT. {Yes please!}

These Balsamic Cherry Crisps are such a fantastic treat for two {or more!}. Sweet and tart cherries get a kick from rich balsamic vinegar. For a little texture, a combination of oats and almonds {and a surprise cameo from chili powder} creates a crunchy crumble topping that works perfectly with the tender cherry filling.

Balsamic Cherry Crisp

The Kitchen Prep

Adapted from Reader's Digest

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine American

Servings 4 Servings

Ingredients

Crisp Topping:

¼ cup almonds
¼ cup rolled oats
5 tablespoons all-purpose flour
2 tablespoons brown sugar
¼ teaspoon cinnamon
Pinch of chili powder
Pinch of salt
3 tablespoons butter melted

Cherry Filling:

1 tablespoon butter
1 tablespoon olive oil
4 cups frozen cherries thawed and drained
⅓ cup powdered sugar
3 teaspoons balsamic vinegar
1 teaspoon vanilla extract
2 teaspoons cornstarch mixed with 1 tablespoon water

Instructions

For Crisp:

Combine almonds, oats, flour, sugar, cinnamon, chili powder and salt in a food processor or blender and pulse until coarsely ground.
Pour mixture into a bowl and stir in melted butter. The mixture should resemble wet sand and form small clumps. Set aside.

For Filling:

In saucepan over medium high heat, melt butter and olive oil together. Add thawed cherries and powdered sugar and allow to come to a bubble. Cook for about 5 minutes or until the liquid has slightly thickened.
Remove from heat and stir in balsamic vinegar and vanilla extract. Cool slightly, and then add slurry of cornstarch and water. Stir until well incorporated.

For assembly:

Preheat oven to 325 degrees. Divide cherry mixture among 4 ramekins. Divide crisp topping evenly among ramekins.
Place ramekins on a baking sheet and bake for about 30-35 minutes or until the tops are just starting to become golden and the filling is bubbly.
Remove from oven and allow to cool slightly.
Serve warm. {With a scoop of vanilla ice cream on top is even better!}