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Bourbon Cherry Crisp with Cinnamon Almond Crumble

Ingredients

  • 4 cups cherries, halved and pitted
  • 1 cup bourbon
  • 1 lemon, zested and juiced
  • 1 cup granulated sugar
  • 4 tablespoons cornstarch
  • 2 drops doTERRA Lemon Essential Oil*
  • 2 drops doTERRA Orange Essential Oil*

Cinnamon Almond Crumble

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1 stick butter
  • 1 cup flour
  • 3/4 cup oats
  • 1 cup slivered almonds
  • 2 drops doTERRA Cinnamon Essential Oil*
  • 2 drops doTERRA Cassia Essential Oil*

Instructions

  • Whisk the cornstarch into the liquids before heating or before adding the cherries, once it is dissolved you can either cook the ingredients down to form a glaze (boil until it is thick enough for your liking) or add the cherries and allow it to thicken in the crisp. I cooked the glaze at home and then added it to the recipe while camping so I didn’t have to bring as many ingredients with me.
  • Allow the butter to soften and then cream together the sugars and butter. After you have a smooth consistency add the salt and flour and mix until evenly incorporated. Add the Oats, Almonds, and Essential Oils and incorporate until everything is mixed evenly in the topping. I added it to a bag at this point for camping (again, make it at home to make it easy!) and then put it on the crisp fireside; but you can also put it directly over the cherries at this time.
  • Once the topping is on, cover the crisp with foil or a lid in a cast iron pan or dutch oven. Cook with the lid on until the glaze is boiling through the topping and you can see the edges starting to caramelize. Remove from heat and allow the glaze to cool and thicken, serve with whipped cream or ice cream – coffee goes well too!
    Happy Crisping!

Notes

· Prepare as much of this recipe at home and bring it with you in your cooler, I do one container for the glaze, a bag for the halved cherries (toss in lemon juice to avoid browning), and one bag of the topping. This saves a ton of effort and cleanup on your trip.
· Char some of the cherries before putting them in the recipe. This adds a nice smoky flavor and makes the dish really nice. I am not saying you should burn the whole dish, but selective charring is great!
· Add enough topping to cover, but don’t make it too thick. You want about a 2 to 1 ratio of filling to topping or you will end up with a crisp that is too dry. You may end up with extra topping and that is just fine because it is delicious and saves well. Don’t be afraid to stop adding topping, it is worth it.
· Cook in cast iron. If you cook this in a thin-walled pot or pan you will likely burn more than you plan to…cook it in cast iron or another thick-walled pot with a lid. If you don’t have any cast iron, invest in some today, it is well worth it!
· If you cook this at home, heat the oven to about 400 degrees. When the crisp is cooked, broil the topping for a couple of minutes to add a delicious crisp to it!
*You do not have to use doTERRA essential oils but make sure any oil you use is food grade and safe for consumption.