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Cherry Amaretti Crisp

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Active Time:  46 Minutes

  Serves 6
Assemble this dessert a day ahead up to the final baking step and keep it refrigerated. If you have a cherry pitter it will speed up the pitting operation. You can also use a sharp paring knife to open the cherries and then squeeze the stones right out. You can bake it while you are eating dinner so it will be hot when you serve it .
For Topping:
22 amaretti cookies (Italian almond cookies), coarsely chopped
2 cups chopped almonds
1 cup oatmeal
1/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground allspice
3 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces
For Filling:
1/3 cup sugar
3 tablespoons amaretto liqueur
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1 teaspoon minced lemon zest
6 cups pitted sweet cherries (from about 3 pounds)

Vanilla ice cream or vanilla custard sauce
FOR TOPPING: Combine first 7 ingredients in medium bowl. Knead in butter with fingers, making sure that the butter is in tiny pieces and coats the cookie mixture. Set aside.

FOR FILLING: Preheat oven to 350 degrees F. Butter 2-quart souffle dish. Combine all ingredients except cherries in heavy large saucepan. Whisk over low heat until cornstarch dissolves and mixture begins to simmer, about 3 minutes. Add cherries and stir to coat with sauce. Cook 2 minutes longer. Pour cherry mixture into prepared dish. Cool slightly. Spoon topping over cherries. Place dish on baking sheet.

DO-AHEAD TIP: Crisp can be assembled 5 hours ahead. Let stand at room temperature.

Bake crisp until topping is golden brown and filling bubbles, covering with foil if necessary to keep topping from browning too much, about 45 minutes. Cool slightly.

Spoon warm crisp into dessert glasses. Spoon ice cream or vanilla custard sauce into each glass and serve immediately.

Recipe created exclusively for by Diane Rossen Worthington.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 870
Fat. Total: 51g
Fiber: 12g
Carbohydrates, Total: 92g
Sodium: 201mg
% Cal. from Fat: 53%
Cholesterol: 57mg
Protein: 17g
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