Summer is cherry season and there is just no better way to serve those gorgeous little globes of berry pleasure than this perfect cherry crisp: a delicious layer of sweet and bubbly fruit covered by a crisp, crumbly topping.
You can also top it non-dairy ice cream–or regular ice cream–to really gild the lily!
1 pound cherries, stemmed and pitted
1 cup trans-fat-free margarine
1 1/4 cup raw unrefined sugar
1/4 cup unbleached white flour
1/4 cup whole wheat flour
1 teaspoon almond extract
Non-dairy ice cream or regular ice cream of your choice (optional)
1. Preheat oven to 350F. Combine cherries, 1/2 cup of the margarine, and 3/4 cup of the sugar in a large saucepan. Cook over medium heat until the cherries are soft and tender. Using a slotted spoon, transfer the cherries to a 9-by-13-inch baking dish.
2. Sift together the flours, the remaining 1/2 cup of sugar, and the almond extract. Using your fingers or a pastry cutter, work the remaining margarine into the dry ingredients until the mixture resembles coarse crumbs. Spread the flour mixture over the cherries and bake for 12 minutes.
3. Serve warm with a scoop of ice cream, if desired.
Adapted from The Imus Ranch: Cooking for Kids and Cowboys, by Deirdre Imus (Rodale Press, 2004).
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