Bourbon Cherry Crisp Recipes

BOURBON CHERRY CRISP

Steps:

• Make Bourbon Cherries: Pour bourbon (or SC) over dried cherries in a small bowl and let sit for at least 4 hours.
• Make Crumble topping: Mix all dry ingredients together. Chill 30 minutes before baking.
• Preheat oven to 350 degrees.
• Spray 9x13 pan with cooking spray. Mix bourbon cherries, pitted cherries, sugar and orange juice in baking pan.
• Top with crumble topping.
• Bake until crumble topping is golden brown and cherry filling is bubbling (30-40 minutes).

CHERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.