Happy Monday! I know I don’t usually post on Mondays, but I’m going to be switching things up for the next 2 weeks. I have 9 recipes remaining in this Love Real Food cooking challenge so I decided to make/post them all this week and next week. So I have 5 recipes this week and 4 next week. I hope you’re excited for the home stretch of recipes 🙂
Another bit of news is that I sent out my March email newsletter this morning. This is the second one now. If you aren’t yet subscribed, you can do that here. Once you do that, you will receive a welcome email and you can access the newsletter archive there. I hope you are enjoying it so far 🙂
To begin this 2 week stretch of recipes, I have the dark cherry almond crisp. I love making crisps. They’re so versatile and always turn out well. I used half pears and half cherries for this one, to have a little extra texture in the fruit part. For the cherries, I used frozen ones because they aren’t in season yet. Plus, they’re already pitted so no red hands for me haha.
The fruit bottom was so simple and the cornstarch really helped to soak up excess juices to help the crisp hold together. I did cut down the maple syrup to 1/4 cup because I didn’t want it to be too sweet. This amount of sweetness worked for me.
The crumble was the star though. Every crisp needs a good amount of crumble. You can’t skimp here. This one had a nice cinnamon flavour and I love the texture of the almonds. I used whole wheat flour instead of almond flavour which make it not gluten free. I also thought the use of yogurt in the crumble was a nice idea. It helps to make it super crumbly without adding so much fat.
It turned out so well and got golden brown. I served it with some cherry yogurt which obviously paired with the rest of the cherries. It was nice eaten warm too. This was a nice dessert that is always sure to impress. You could serve with ice cream for a more decadent treat.