Cherry Almond Crisp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tamara1 | 1 | Servings | |
INGREDIENTS
| 1 | kg | Bing cherries, pitted |
| 2 | 400 g. cans pitted red | |
| cherries drained | ||
| 3/4 | c | Sugar |
| 3 | T | Quick-cooking tapioca |
| 1 | T | Kirsch, clear cherry |
| brandy or brandy | ||
| 2/3 | c | Whole almonds, chopped |
| 1/4 | t | Almond extract |
| 1/2 | c | All purpose flour |
| 1/3 | c | Golden brown sugar, packed |
| 1/3 | c | Old-fashioned oats |
| 1/8 | t | Salt |
| 80 | g | Chilled unsalted butter |
| diced | ||
| Vanilla ice cream to serve | ||
| Fat, 10 Other Carbohydrates |
INSTRUCTIONS
Preheat the oven to 180øc. . Generously butter an oblong casserole of baking dish, approximately 34cm. x 20cm. Combine all the ingredients in the first group in a large bowl and toss to blend. Allow the mixture to stand for 15 minutes, tossing occasionally. Transfer to the prepared baking dish. To make the topping, place the almonds in a medium bowl. Sprinkle with almond extract and toss to coat. Mix in flour, brown sugar, oats and salt. Add butter and rub in with fingertips until mixture resembles coarse breadcrumbs. Sprinkle topping over the fruit then bake until the fruit is bubbling and the topping is golden brown and firm to touch, about 45 minutes. Serve crisp warm with ice cream. Converted by MC_Buster. Per serving: 1506 Calories (kcal); 83g Total Fat; (46% calories from fat); 32g Protein; 179g Carbohydrate; 0mg Cholesterol; 284mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2925
Calories From Fat: 1020
Total Fat: 118.3g
Cholesterol: 173.2mg
Sodium: 447.2mg
Potassium: 810.2mg
Carbohydrates: 461.6g
Fiber: 28.1g
Sugar: 161.1g
Protein: 36.1g