Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease four individual ramekins or custard cups (approx. 6-8 oz capacity) with butter or cooking spray.
- In a large mixing bowl, combine the cherries, granulated sugar, cornstarch, almond extract, and lemon juice. Toss gently until the fruit is evenly coated. Let this sit for 5 minutes while you prepare the topping; this helps draw out some juices so they thicken properly during baking.
- In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Stir in the sliced almonds.
- Divide the cherry filling evenly among the prepared ramekins. Spoon the almond crisp topping over the fruit, pressing down lightly so it adheres and forms an even layer. This prevents the topping from sliding off when you scoop.
- Place the ramekins on a baking sheet (to catch any potential drips) and bake for 30-35 minutes, or until the topping is golden brown and the fruit filling is bubbling vigorously in the center.
- Remove from the oven and let cool for at least 10 minutes before serving. This allows the filling to set slightly so it’s scoopable rather than soupy. Serve warm.
Nutrition
Notes
The key is using frozen pitted cherries straight from the bag; they release enough juice to create a syrupy base without making the crust soggy if you drain them slightly first. I serve these warm with a scoop of vanilla ice cream, and they disappear quickly because the texture contrast between the crisp topping and soft fruit is just right.