Dark Cherry and Almond Marzipan Crisp Tips, FAQ & printable recipe

Tips for success

To achieve a deeper flavor, toast the sliced almonds in a dry pan for two minutes until fragrant before adding them to the topping mixture. This extra step enhances the nuttiness of the dish significantly. If you prefer a sharper contrast, add a pinch of kosher salt to the topping, which helps to cut through the sweetness of the marzipan and brown sugar, making the cherry flavor stand out even more prominently.

The choice of cherries is vital for the success of this recipe. Bing cherries are perfect due to their natural sweetness and firm texture, but you can also use a mixture of sour cherries if you prefer a more balanced, tart flavor profile.

If the cherries are particularly juicy, increase the cornstarch by half a teaspoon to ensure the sauce holds its consistency. Always taste a cherry before adding the sugar to gauge the natural sweetness of the fruit.

Variations

• Spiced Cherry Crisp: Add one teaspoon of ground cinnamon and a quarter teaspoon of ground cardamom to the cherry mixture for a warm, aromatic twist that pairs beautifully with the marzipan topping.
• Chocolate Almond Crisp: Stir half a cup of semi-sweet chocolate chips into the topping mixture before baking. The melted chocolate creates a rich, decadent contrast with the tart cherries.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.

Reheat

Reheat in a 350°F oven for 10-15 minutes until warmed through and the topping is crisp again.

Store any leftovers in an airtight container once they have cooled completely to room temperature. The crisp can be kept in the refrigerator for up to three days.

While the topping will lose some of its initial crispness over time, it remains delicious and can be refreshed in the oven before serving. Ensure the container is sealed tightly to prevent the dessert from absorbing any other odors from the refrigerator.

You can prepare the cherry base and the crumble topping separately up to 24 hours in advance. Store the cherry mixture in the refrigerator and keep the dry topping mixture in a sealed container at room temperature.

When ready to cook, simply assemble the layers in the slow cooker and start the cooking process. This makes it an excellent option for stress-free entertaining, allowing you to have a warm dessert ready with minimal last-minute work.

Serving ideas

This crisp is best served warm, which allows the aromas of the almond and cherry to shine. Serve in individual bowls, ensuring each portion gets a generous amount of the thickened fruit syrup.

The contrast between the warm fruit and a scoop of cold vanilla or amaretto-infused ice cream is essential to the experience, providing both temperature and textural variety that elevates the simple ingredients into a sophisticated dessert.

For a more elegant presentation, you can serve the crisp with a dollop of lightly whipped cream or a drizzle of crème anglaise. If you prefer a lighter touch, a simple dusting of powdered sugar over the warm crust just before serving adds a beautiful finish. Regardless of the accompaniment, the key is to serve it while the fruit is still warm and the topping retains its characteristic chewy, caramelized texture.

Frequently asked questions

Recipe card

Dark Cherry and Almond Marzipan Crisp

Prep 10 minCook 2 h 30 minRest 10 minTotal 2 h 50 minServes 6

Ingredients

• 6 cups pitted Bing cherries
• 2 tbsp amaretto
• 1 tbsp cornstarch
• 4 oz marzipan, grated
• 1 cup rolled oats
• 1/2 cup sliced almonds
• 1/2 cup brown sugar
• 4 tbsp butter, cubed

Instructions

1. In a mixing bowl, toss the pitted Bing cherries with the amaretto and cornstarch until the fruit is evenly coated. Transfer the cherry mixture into the base of the 6-quart slow cooker, spreading them out into an even layer to ensure consistent heat distribution during the cooking process.
2. In the same bowl, combine the grated marzipan, rolled oats, sliced almonds, and brown sugar. Mix until the ingredients are well combined. Distribute this mixture evenly over the cherries in the slow cooker. Dot the top with small pieces of butter to help create a rich, golden crust as it cooks.
3. Cover the slow cooker with the lid and set to high heat. Cook the crisp for two and a half hours. The dish is ready when the marzipan has melted into a chewy, golden-brown crust and the cherry juices are bubbling vigorously around the edges of the pot.
4. Once cooked, allow the crisp to rest for ten minutes before serving. This rest period allows the juices to thicken slightly. Scoop the warm crisp into bowls and serve immediately, ideally accompanied by a scoop of cold ice cream to contrast with the warm, bubbling fruit filling.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6.5 g

Carbohydrates

62 g

Fat

18.5 g

Fiber

5 g

Sugar

48 g

Sodium

45 mg

Automatic estimate from the ingredient list, not laboratory-verified.