Cherry Almond Crisp Dump Cake
This deliciously easy cherry almond crisp has a tart homemade cherry filling topped with an almond crumble that starts with a French vanilla cake mix. Whoever said 'easy as pie' obviously never made a crisp!
Servings: 10 servings
Equipment
- 9x13 baking dish
Ingredients
- 31 ounces unsweetened cherries in juice
- 1/3 cup sugar
- 2 Tbsp instant clearjel (you can also use cornstarch)
- 2 tsp almond extract, divided
- 15 ounce box French vanilla cake mix
- 1/2 cup rolled oats
- 1/2 cup sliced almonds
- 1/2 cup salted butter, melted
Instructions
- Preheat oven to 350F
- To make the cherry filling, put the cherries and their juice into a saucepan and begin heating on medium high.
- Whisk together the sugar and thickener (either instant clearjel or cornstarch) and stir into the cherries.
- Stir continuously until the mixture comes to a boil and has thickened. Add 1 teaspoon of the almond extract, saving the rest for the topping.
- Pour the cherries into your 9x13 baking pan.
- Put the cake mix, oats, and allmond in a bowl and toss to combine.
- Melt the butter and add the rest of the almond extract. Drizzle the butter over the cake mix and stir well. It helps to use your fingers to combine everything into a coarse crumbly texture. Keep mixing until no dry flour remains.
- Sprinkle the crumble evenly over the cherries.
- Bake for about 45 minutes, or until the crumble is golden and the cherries are bubbling. Serve warm with ice cream.
Nutrition
Calories: 384 kcal
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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