Cherry Rhubarb Almond Crisp
Cherry and rhubarb are one of my all-time favorite fruit combinations—the sweet richness of cherries balances perfectly with the bright, tangy snap of rhubarb. There's a very short window each year when their seasons overlap, so it's the perfect time to seize the opportunity and make the most of one of the best fruit pairings out there. This Cherry Rhubarb Crisp brings them together in a simple, rustic dessert layered with warm spices and topped with a buttery almond crumble. Serve it warm with a big scoop of vanilla ice cream, and you’ve got summer in a bowl.
Almond Crumble Ingredients
2⁄3 cup cold, cubed butter (160 grams)
1 cup raw sugar (200 grams)
1 cup + 2 tablespoons all-purpose flour (160 grams)
1⅔ cups almond flour (160 grams)
1⁄4 teaspoon salt (1.5 grams)
Instructions:
Place the cold, cubed butter, raw sugar, all-purpose flour, almond flour, and salt into the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until the butter is fully incorporated and the mixture becomes crumbly but lightly hydrated.
Spread the crumble out onto a sheet pan in an even layer and freeze until solid. Once frozen, transfer to a container or resealable bag and keep frozen until ready to use.
Filling Ingredients:
4 cups (1 pound / ~450 grams) chopped rhubarb
3½ cups (1½ pounds / ~680 grams) pitted cherries
1⁄4 teaspoon (about 1.25 mL) almond extract
2 teaspoons (10 mL) vanilla extract
1½ teaspoons(3 grams) ground cardamom
3⁄4 cup (150 grams) sugar
1⁄4 cup (30 grams) tapioca starch
1⁄4 teaspoon (1.5 grams) kosher salt
Zest of 1 orange
Instructions:
In a small bowl, whisk together the sugar, ground cardamom, tapioca starch, and salt. Rub the orange zest into the sugar mixture until fragrant and evenly distributed.
In a large mixing bowl, combine the pitted cherries, chopped rhubarb, vanilla extract, and almond extract. Add the sugar and starch mixture and toss everything together until well coated.
Transfer the fruit mixture into a buttered 9 x 13" baking dish. Top generously with the prepared almond crumble, spreading it evenly over the surface. This recipe makes a little more than you might need. Feel free to put what you don't use away in the fridge for the next time you need some crumble for muffins, quick breads or anything else- or spread it on a sheet pan and bake it through and then sprinkle over ice cream.
Bake at 350°F (175°C) for 1 hour to 1 hour and 15 minutes. The crisp is ready when the center of the pan is bubbling — not just the edges. This ensures that the tapioca starch has fully cooked and thickened the filling.
