Cherry Almond Crisp Yogurt Cup Food

HEALTHY CHERRY CRISP RECIPE

Steps:

• Preheat oven to 350F. Spray an 8x8-inch baking dish with cooking spray.
• Pit cherries (if you don't have a cherry pitter, you can always use your hands like I did!) and then measure out 3 cups. Place cherries in baking dish.
• Add flour, oats, coconut sugar, almonds, cinnamon, and salt to a medium mixing bowl, stirring until combined. Add coconut oil and use your fingers to incorporate the oil into the mixture until it's moist, crumbly, and very well combined. If your coconut oil is very hard, this will take a bit longer.
• Sprinkle topping evenly onto the cherries. Bake for 30 minutes. Cool on a rack for 15 minutes before diving in, preferably with ice cream!

CHERRY-ALMOND CRISP YOGURT CUP

Steps:

• Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the almonds and 1 tablespoon of the granola bars.
• Top with remaining almonds and granola bars.

IF YOU LOVE CHERRY PIE, JOANNA GAINES'S CHERRY-ALMOND CRISP IS THE PERFECT DESSERT FOR YOU

Steps:

• Preheat the oven to 375 degrees.
• In a medium bowl, stir together the oats, brown sugar, cinnamon, and ginger to make the topping.
• Use a pastry cutter to work the butter into the oat mixture until pebbly.
• Gently stir in the almonds. Freeze until needed.
• Butter six 10-ounce ramekins and set them on a rimmed baking sheet.
• In a large bowl, make the filling by stirring together the cherries, lemon zest, lemon juice, and almond extract.
• In a small bowl, stir together the granulated sugar and cornstarch. Sprinkle the mixture over the cherries and toss to coat. Divide among the prepared ramekins.
• Divide the topping among the ramekins, covering the cherries.
• Bake on the baking sheet until the topping is deep golden brown and juices bubble around the edges, about 20 minutes.
• Cool at least 20 minutes, then serve warm or at room temperature with ice cream.
• Cover leftovers and store in the refrigerator for up to three days.

CHERRY-ALMOND GRANOLA WITH YOGURT

Steps:

• For the granola: Preheat the oven to 350 degrees F.
• In a pot set over medium heat, combine the oil, brown sugar and agave and cook until bubbling, about 4 minutes. Add the agave mixture to the oats, almonds and salt in a heatproof bowl and stir to coat. Transfer this mixture to a parchment-lined baking sheet and spread into as thin of a layer as you can. Bake, stirring often to ensure even browning, until browned, about 20 minutes (see Cook's Note).
• Transfer to a mixing bowl and quickly mix in the cherries and lime zest. Allow to cool.
• For the yogurt: Split and scrape the vanilla beans into the Greek yogurt. Add the confectioners' sugar and salt, if using, and stir. Store the vanilla bean pods in the yogurt until you are ready to serve.
• Spoon the yogurt into serving dishes and top with the granola. Serve immediately.

CHERRY-ALMOND GRANOLA CRISP

Steps:

• Heat oven to 350 degrees. Spread out the cherry halves in the bottom of an 8-inch square (or 9-inch round) baking dish. Set aside.
• In a small saucepan, add the honey, butter and salt. Bring to a foaming boil over medium heat, then cook 3 to 4 minutes until the honey thickens, stirring often so it never burns. Remove from the heat and stir in the vanilla - it will spatter slightly - then fold in the almonds and oats, continuing to stir until the oats absorb all the honey syrup.
• Drop spoonfuls of the mixture across the cherries, and bake for 22 to 25 minutes or until the almonds are almost a mahogany brown and the cherries are tender and juicy. Remove from the oven and allow to cool for 10 minutes, so the granola hardens slightly, then serve with yogurt.

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.

CHERRY-ALMOND CRISP

Steps:

• For Fruit:
• Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine all ingredients in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Transfer to prepared dish. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool in dish. (Can be made 4 hours ahead. Let stand at room temperature.)
• For Topping
• Preheat oven to 375°F. Place almonds in medium bowl. Sprinkle with almond extract; toss to coat. Mix in flour, brown sugar, oats and salt. Add butter and rub in with fingertips until mixture resembles coarse meal.
• Sprinkle topping over fruit. Bake until fruit is heated through and topping is golden brown and firm to touch, about 25 minutes. Serve crisp warm with ice cream.