Balsamic Cherry Crisp
Adapted from Reader's Digest
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!}