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Dried Cherry Apple Almond Crisp

Makes 8 servings

FILLING

• 1 cup dried tart cherries
• 1 cup red wine
• 9 medium apples, peeled, cored and cut into thick slices
• 1/2 cup sugar

TOPPING

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 cup toasted almonds, coarsely chopped
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 stick (1/4 pound) butter, melted

Preheat oven to 375 degrees. Coat a large baking dish or individual ramekins with cooking spray.

In a small saucepan over medium heat, combine the cherries and wine. Simmer until syrupy, then remove from the heat and cool. Transfer the mixture to a large bowl, then stir in the apples and sugar. Let stand 10 minutes.

Meanwhile, make the topping. In a medium bowl, mix together the flour, sugar, brown sugar, almonds, cinnamon and nutmeg. Add the melted butter and mix until crumbly.

When the apple mixture is ready, spoon it into the prepared baking dish or ramekins. Sprinkle with the crumble topping. Bake for 35 minutes, then let rest for 10 minutes before serving.

(From chef John Sundstrom of Lark restaurant.)

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