Fun in the Summertime Series: Stovetop Cherry Crisp from Love In the Kitchen

Welcome to our Fun in the Summertime Series!  You can catch up on other posts here:

Today we're welcoming our friend Susan from Love in the Kitchen.  We'll let her introduce herself below:

Howdy Occasionally Crafty readers! I'm Susan from Love in the Kitchen. I'm a lawyer by day and any given day you'll most likely find me negotiating contracts. But in my free time, you'll find me where my heart lies - either in the kitchen or the garden.

At Love in the Kitchen, I share my passion for cooking easy and tasty homemade food with fresh ingredients with you. Today I'm guest-posting here at Occasionally Crafty for their Fun in the Summer Series. Thanks for having me over ladies!

I love making delicious desserts with the abundance of fruit available in the summer.  But it's hot in the summer and I don't always want to turn on the oven.  So I decided to make a sweet cherry crisp on the stove. Sweet cherries and crisp, nutty topping make this stovetop cherry crisp every bit as tasty as the oven version - in half the time!

This recipe is a snap to make and was a huge hit.  And I didn't have to turn on my oven!

Stovetop Cherry Crisp

by Susan @Love in the Kitchen

Cook Time: 20 minutes

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Ingredients (Serves 6)

Topping

• 3/4 cup sliced almonds

• 2/3 cup flour

• 1/4 cup packed brown sugar

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/2 cup butter (1 stick)

Filling

• 1/3 cup sugar

• 2 pounds frozen sweet cherries

• juice from 1 lemon

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 1 teaspoon almond extract

• 2/3 cup dried cherries

• 2 tablespoons sugar

• 1 tablspoon cornstarch

Instructions

• Chop 1/4 cup of the almonds very finely. Combine with flour, brown sugar, sugar, vanilla, cinnamon, and salt.
• Stir in melted butter and mix until thoroughly combined.
• Toast the remaining 1/2 cup of almonds in a 10-inch nonstick skillet over medium-low heat until just browned.
• Add the flour mixture to the toasted almonds and cook, stirring constantly until the mixture is lightly browned.
• Transfer the topping to a plate to cool.
• Combine the frozen cherries, lemon juice, vanilla, 1/3 cup sugar and almond extract in the skillet that you have just emptied.
• Cover and cook over medium heat unti the cherries thaw and release their juices (about 10 minutes) stirring halfway through cooking.
• Uncover and stir in the dried cherries. Simmer until the cherries are very tender, about 4 minutes.
• Combine the cornstarch and 2 tablespoons sugar. Stir into the cherries and simmer, stirring constantly, until thickened (2 - 3 minutes).
• Remove the skillet from the heat and distribute the topping evenly over the filling.
• Return the skillet to the stove and cook over medium-low heat until the cherries are bubbling up around the edges, about 3-5 minutes.
• Remove from the heat and let cool for at least 30 minutes before serving.

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Thanks for checking out my cherry crisp!  I'd love to have you visit Love in the Kitchen for more fun recipes.  I look forward to seeing you there - and once again, thank you Valerie and Laura for the opportunity to share this with your readers!

Thanks Susan!  That sounds amazing!  Don't forget to enter our giveaway, and we'll see you tomorrow for some great ideas on how to keep your kids entertained this summer!

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