Cherry-Almond Granola Crisp

For all the cobbler and crisp lovers, here’s a simple dish that you can eat for breakfast or dessert. Chewy clusters of almonds and oats brown in the oven after getting coated in a nutty and floral browned-butter honey syrup. While the granola clusters caramelize, the bed of sweet cherries they rest over turns tender and juicy. Warm out of the oven, this crisp belongs in a bowl with your favorite yogurt, some of the warm cherry sauce drizzled over top, and maybe even a good shaving of dark chocolate or orange zest, if you have some.

Ingredients

• ½

  pound/225 grams sweet cherries, halved and pitted (about 1 1/4 packed cups)

• ⅓

  cup/115 milliliters honey

• 4

  tablespoons/60 grams unsalted butter (1/2 stick)

• ¼

  teaspoon kosher salt

• 1

  teaspoon vanilla extract

• 1

  cup/100 grams sliced almonds

• ½

  cup/50 grams rolled oats

• Yogurt, for serving

Preparation

1. Heat oven to 350 degrees. Spread out the cherry halves in the bottom of an 8-inch square (or 9-inch round) baking dish. Set aside.
2. In a small saucepan, add the honey, butter and salt. Bring to a foaming boil over medium heat, then cook 3 to 4 minutes until the honey thickens, stirring often so it never burns. Remove from the heat and stir in the vanilla — it will spatter slightly — then fold in the almonds and oats, continuing to stir until the oats absorb all the honey syrup.
3. Drop spoonfuls of the mixture across the cherries, and bake for 22 to 25 minutes or until the almonds are almost a mahogany brown and the cherries are tender and juicy. Remove from the oven and allow to cool for 10 minutes, so the granola hardens slightly, then serve with yogurt.