Cherry-Almond Granola Crisp

Name: Cherry-Almond Granola Crisp
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1/2 pound/225 grams sweet cherries, halved and pitted (about 1 1/4 packed cups); 1/3 cup/115 milliliters honey; 4 tablespoons/60 grams unsalted butter (1/2 stick); 1/4 teaspoon kosher salt; 1 teaspoon vanilla extract; 1 cup/100 grams sliced almonds; 1/2 cup/50 grams rolled oats; Yogurt, for serving

By Jerrelle Guy

Updated Aug. 28, 2020

Cherry-Almond Granola Crisp — Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Total Time: 35 minutes
Rating: 4(623)
Comments: Read comments

For all the cobbler and crisp lovers, here’s a simple dish that you can eat for breakfast or dessert. Chewy clusters of almonds and oats brown in the oven after getting coated in a nutty and floral browned-butter honey syrup. While the granola clusters caramelize, the bed of sweet cherries they rest over turns tender and juicy. Warm out of the oven, this crisp belongs in a bowl with your favorite yogurt, some of the warm cherry sauce drizzled over top, and maybe even a good shaving of dark chocolate or orange zest, if you have some.

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Ingredients

Yield:4 to 6 servings

½pound/225 grams sweet cherries, halved and pitted (about 1¼ packed cups)
⅓cup/115 milliliters honey
4tablespoons/60 grams unsalted butter (½ stick)
¼teaspoon kosher salt
1teaspoon vanilla extract
1cup/100 grams sliced almonds
½cup/50 grams rolled oats
Yogurt, for serving

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

623 user ratings

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Comments

katy4 years ago

Would this work with frozen cherries?

florence friedman4 years ago

Cherries are no longer in season. What fruit can be substituted?

lisa murphy4 years ago

Cherry season is over,...harvested Italian plums...used instead...just delicious

Cathy M11 months ago

Loved!! Used fresh picked tart cherries and served with plain Greek yogurt. My company enjoyed this and added this recipe to their NYT recipe boxes. I would add extra cherries next time (up to double) for a more fruit forward taste.

Candace Gallagher2 years ago

I made this just as written, but using thawed frozen sweet cherries. It was AMAZING ... served with plain whole milk yogurt (Brown Cow is our favorite), with the juices spooned over the yogurt. I will be making this a LOT! Very easy to put together.

Jane S2 years ago

As written this dish does not work at all. Cherries need additional ingredients to make a tasty base. The honey/nut/oat mix totally lacks flavor (I used less nuts and more oats as many recommended but the problem here is the honey) My best recommendation would be not to try and rewrite this recipe but find an alternative that works!

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