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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