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Cherry Almond Crisp Dump Cake Recipe

Cherry Almond Crisp Dump Cake Recipe
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Cherry Almond Crisp Dump Cake Recipe: Using a French vanilla cake mix as the foundation, this delectably simple cherry almond crisp features a tart handmade cherry filling that is topped with an almond crumble. It is clear that the person who said “easy as pie” had never prepared a crisp before!

Cherry Almond Crisp Dump Cake Recipe

When you build anything, do you ever do it just for fun? Occasionally, I find myself captivated by an idea or a recipe, and I decide to make it on a whim. In this particular instance, it is on a Monday morning, and I have no solid plan on how Grant and I could possibly consume an entire 9×13 pan of fruit crisp by ourselves. On the other hand, this is unimportant when a new dish is begging to be tried out.

INGREDIENTS

  • 31 ounces unsweetened cherries in juice
  • 1/3 cup sugar
  • 2 Tbsp instant clearjel (you can also use cornstarch)
  • 2 tsp almond extract, divided
  • 15 ounce box French vanilla cake mix
  • 1/2 cup rolled oats
  • 1/2 cup sliced almonds
  • 1/2 cup salted butter, melted

INSTRUCTIONS

  • Preheat the oven to 350 degrees Fahrenheit.
  • Putting the cherries and their juice into a saucepan and starting the heating process on medium high is the first step in making the cherry filling.
  • While the sugar and thickener (either cornstarch or instant clearjel) are being whisked together, the cherries are being stirred into the mixture.
  • Continue stirring the mixture until it reaches a boil and has thickened to the desired consistency. The remaining almond extract should be reserved for the topping, so add only one teaspoon of it.
  • Using a 9×13 baking pan, pour the cherries into the bowl.
  • Combine the cake mix, oats, and all-nuts by placing them in a bowl and giving it a good toss.
  • Butter should be melted, and then the remaining almond extract should be added. The cake mix should be dipped in butter, and then well mixed. To achieve a coarse and crumbly consistency, it is helpful to use your fingers to incorporate all of the ingredients. Continue mixing until there is no more dry flour left.
  • A uniform layer of crumble should be sprinkled over the cherries.
  • Bake the crumble for approximately forty-five minutes, or until it reaches a golden color and the cherries begin to bubble. Serve hot with ice cream on the side.

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