Friday, July 08, 2016
Wolfgang Puck: Tart Cherry Crisp with Shortbread Crumble
Last week when I told my sister that I was making cherry tomato cobbler, she thought I said cherry cobbler. And she got very excited. And then I had to disappoint her. But then I started thinking...why not make a cherry cobbler? So I started looking around at recipes. And most of them had this big doughy topping. And suddenly I was feeling more...crispy. So I made a cherry crisp with a shortbread crumble topping. Because shortbread may be the perfect cookie, and I can't imagine a better topping.
Tart Cherry Crisp with Shortbread Crumble
Adapted from Wolfgang Puck Makes It Easy
2 pounds frozen pitted tart red cherries, thawed and drained
¼ cup mild-flavored honey, such as clover or orange blossom
½ cup packed light brown sugar, divided use
½ cup granulated sugar
½ teaspoon ground cinnamon, divided use
¼ cup cornstarch
2 tablespoons lemon juice
2 tablespoons Kirsch
½ teaspoon almond extract
1 (5.3-ounce) package Walker's shortbread cookies
½ cup old-fashioned oats
½ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into cubes
½ cup sliced almonds
Preheat oven to 375°F.
In a large pot, combine cherries, honey, ¼ cup brown sugar, granulated sugar, and ¼ teaspoon cinnamon. Dissolve the cornstarch in the lemon juice, Kirsch, and almond extract, and stir into the cherry mixture. Bring mixture to a boil over medium-high heat, stirring constantly, until thickened. Pour into a greased 8x8-inch square baking dish.
Break shortbread cookies into a food processor and pulse until large crumbs form. Add the oats, the remaining ¼ cup brown sugar, remaining ¼ teaspoon cinnamon, and salt. Pulse once or twice to mix. Add butter and pulse until crumbs form. Add the almonds and pulse just two or three more times to incorporate.
Sprinkle the shortbread crumbles evenly over the top of the cherries. Bake for 20 minutes, or until cherries are bubbling and shortbread crumble is golden.
Makes 6 servings