Cherry, Basil, and Almond Crisp

By Cristina Sciarra
July 16, 2013
7 Comments


Author Notes: In the summer, I'm constantly buying too much at the market, particularly when it comes to fruit and herbs. The fruit is patient with me, but herbs -- and especially basil, my favorite -- need to be used up relatively quickly. The solution? I've started incorporating basil into everything, from salads, to cocktails, to dessert. (Make the basil simple syrup alone and use it for cocktails, punches, or mixed into fizzy water for a quick soda.)Cristina Sciarra

Food52 Review: I have never been one to swoon over cherries, but lately I'm just smitten with them. One of my favorite places on earth is a coffee shop, but I'm not much of a coffee drinker, so I often get a cherry-lime Italian soda, Now I know an Italian soda doesn’t use real cherries, but I enjoy the cherry taste. This crisp captures the same flavors of my favorite soda with real cherries, specifically six brimming cups of them. This crisp is a combination of fresh cherries, basil and a crispy, nutty topping. Get your cherry pitter ready.Molly Bakelette

Serves: 6 to 8

Ingredients

Cherry-Basil Filling

  • 1 cup water
  • 1/3 cup sugar
  • 2 to 3 stems of basil (about 20 leaves)
  • 6 cups pitted cherries

Almond Crisp

  • 1/2 cup slivered almonds
  • 1 1/3 cups flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter
  • 1/3 cup sugar

Directions

  1. Heat the oven to 375° F.
  2. Pour the water and the 1/3 cup of sugar into a medium pot. Turn the heat to medium, and stir until the sugar is dissolved. Add the basil. Simmer until the syrup is thickened, and has reduced by 2/3. Discard the basil, and let the syrup cool. (You can make this syrup several days in advance, and store it in the fridge.)
  3. In a mixing bowl, toss the cooled basil syrup with the pitted cherries. Set the bowl aside.
  4. Empty the slivered almonds into the bowl of a food processor; whiz for about 30 seconds, until the almonds are reduced to dusty crumbles.
  5. Put the almond crumbles, the flour, the salt, and the butter into a large bowl. Use your fingers to make small "pebbles." Add the remaining 1/3 cup sugar, and keep smushing with your fingers until the mix resembles wet sand.
  6. Empty the basil-cherries into a casserole or baking dish. Top the cherries with the crisp topping. Move the dish to the oven for about 25 minutes, or until the crisp is a shade darker, and the cherries are bubbling. Serve warm, with vanilla ice cream, if you like.

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Reviews (7) Questions (0)

7 Comments

Molly B. August 4, 2013
Great job on the entry! Here are some of my notes from testing:: I think the syrup needs more sugar, as mine did not thicken enough, so my crisp was a little soupy. Maybe a ratio of sugar to water that is closer to 1:1, kind of like a simple syrup for drinks. <br />I made the topping entirely in the food processor because of a hand injury, and it was a snap to throw together. <br />The topping needs a little something for a browning, I left my crisp in a few minutes extra, but it just did not want to brown. <br />If you don’t like a strong basil flavor, I would reduce the number of basil leaves to ten or twelve. <br />
 
Crystal G. July 22, 2013
So many good recipes to try. I chose another to test, but wanted to drop by to say that this looks intriguing. I will definitely try it sometime.
 
Author Comment
Cristina S. July 22, 2013
I hope you do! :)
 
PistachioDoughnut July 21, 2013
Love the combination of cherry and almonds.I never used basil though in any of my desserts will have to try it out soon.
 
Author Comment
Cristina S. July 22, 2013
I've been using basil a lot in desserts this summer. I especially love this one: http://food52.com/recipes/22681-basil-lemon-meringues
 
drbabs July 16, 2013
Cherries and basil--how interesting! Sounds great.
 
Author Comment
Cristina S. July 16, 2013
I want to make a granita, or maybe popcycles, next!