CHERRY CRISP 2
This is an adaptation of a recipe given to us by Marisa Getz, a wonderful Arizona-based, pastry chef with roots in Colorado's cherry country. We've made this dish with Bing cherries and Montmorency (sour cherries). We prefer to serve crisps in individual ramekins.
Italian Family Dining
by Edward & Eugenia Giobbi
Serves 4
Ingredients
2 cups pitted cherries (slice Bings in half)
4 tablespoons superfine sugar
2 teaspoons all-purpose flour
1/4 teaspoon grated orange zest
1/4 teaspoon vanilla extract
For the topping
1/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons granulated sugar
4 tablespoons unsalted butter
4 scant tablespoons sliced almonds
Directions
Heat the oven to 375°F
In a small bowl, combine the cherries, sugar, flour, orange zest, and vanilla extract. Divide among four ramekins.
For the topping: In a small bowl, combine the flour, brown sugar, and granulated sugar. Cut in the butter. Scatter the topping on top of the cherries. Sprinkle each ramekin with 1 tablespoon of almonds.
Bake for about 30 minutes, until the topping is just brown and the cherry juice is bubbling through.
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