Baked NYC Cherry Crisp

Here Matt Lewis, co-founder of the popular Brooklyn-based bakery and café called Baked, shares his recipe for a sensational summer dessert. It’s hard to imagine you’ll have any leftovers, but if you do, you can store them in the refrigerator for up to three days. To reheat, let the crisp come to room temperature and them rewarm it in a 300°F (150°C) oven for 15 to 20 minutes. Or simply eat the leftovers straight from the fridge with a dollop of Greek yogurt on top.

Preheat an oven to 400°F (200°C)

Lightly butter the bottom and sides of an 8-inch (20-cm) square baking dish with sides at least 2 inches (5 cm) high

To make the topping, combine the flour, both sugars and salt in a food processor and pulse until combined. Add the butter and almond extract and continue pulsing until the mixture is the texture of coarse sand. Add the almonds and pulse until the nuts are chopped and fully incorporated but the mixture is still chunky; do not overmix. Add the cereal and pulse 2 to 3 times to incorporate. Place the topping in the refrigerator for at least 15 minutes.

While the topping is chilling, prepare the cherry filling. In a large bowl, gently toss together the cherries, tapioca, sugar, lemon juice and zest, and almond extract

To assemble, place the cherry filling in the prepared pan. Evenly scatter the chilled crisp topping on top of the filling and bake until the top is browned and the fruit is bubbling, about 30 minutes. If the top starts to brown too quickly, lightly tent the crisp with foil and continue baking until the filling is bubbling. Transfer to a wire rack and let cool slightly. Serve the crisp warm with vanilla ice cream on top. Serves 8

Recipe courtesy of Renato Poliafito and Matt Lewis, Founders, Baked, Brooklyn, NY