Cherry-Almond Granola Crisp

Loved!! Used fresh picked tart cherries and served with plain Greek yogurt. My company enjoyed this and added this recipe to their NYT recipe boxes. I would add extra cherries next time (up to double) for a more fruit forward taste.

I made this just as written, but using thawed frozen sweet cherries. It was AMAZING ... served with plain whole milk yogurt (Brown Cow is our favorite), with the juices spooned over the yogurt. I will be making this a LOT! Very easy to put together.

As written this dish does not work at all. Cherries need additional ingredients to make a tasty base. The honey/nut/oat mix totally lacks flavor (I used less nuts and more oats as many recommended but the problem here is the honey) My best recommendation would be not to try and rewrite this recipe but find an alternative that works!

This was delicious! I had some cherries that I needed to use before they went bad and VOILA! My only note is that the granola gets soggy when left out. I know, I know, I should have known, but I'm a goof and thought it would stay nice a crisp like a regular granola. Nothing a little quick toast in the oven can't fix! :)

Maple syrup works as well as honey used plums, any stone fruit would do, double the oats to 1 cup, and almonds to 1/2 cup made with apples today. Peeled and cored 3 apples, added to mixture in saucepan as I thought they would need a bit more If browning too soon, tent the dish with foil other fruits: Baking times will vary depending on fruit and how it's cut, may need to adjust other ingredients almond extract with vanilla pears, apricots, and plums with the cherries or without

I just made these muffins and can’t stop eating them. The one change I made was to replace the buttermilk, which I didn’t have, with yogurt (not Greek). And probably increased the quantity of blueberries, using a bag of frozen. Absolutely delicious.

This was really delicious with vanilla ice cream for dessert-it's quite sweet, so for breakfast I added more of my homemade granola and oat milk. I used thawed dark sour cherries from Costco with just a little honey and a little corn starch added to the juices. I also used Miyoke vegan butter and couldn't tell the difference. As some suggested, doubled oats, halved almonds, which were chopped. No sliced on hand. I doubled the recipe, but this recipe would easily serve 4.

I should say that for a doubled recipe I used 2/3 cup maple syrup, and it was very sweet and caramelized on top, and the sour cherries were a perfect foil.

If you can find them, use Montmorency sour cherries. And whipped cream instead of yogurt. You will need some sweetening, to taste. About 1/3 cup.

I've made this recipe now 8 or 9 times, each time with different fruit and some variations on quantities of nuts, butter and oats. Delicious! Peaches and cherries together was one of the favorites. I experimented with using large blueberries and found it was a bit too much moisture but flavor was still good. I often bake it longer, depending on the fruit. Fantastic recipe!

I also made it with Vegan butter (made from oats) and it worked fine

Just made this with frozen cherries. It was fine, just a bit juicy.

Based on the other comments I swapped the amount of almonds and oats and this turned out great! I also made with a drained can of black cherries and a handful of frozen mixed berries since that is what I had available. Super versatile and adaptable base for a recipe, probably does not need adjusting but it definitely can work out well in many ways. Excited to play around with it more with fall and winter on the way!

Disappointing. Agree with others to halve almonds and double oats. Also, Would substitute almond extract for vanilla.

Trader Joe’s also has frozen cherries and jarred pitted cherries that I’ve used before!