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Gallery Individual Fruit Crisps with Cinnamon-Vanilla Ice Cream Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 pints vanilla ice cream, softened slightly 1 1/2 teaspoons ground cinnamon 3 large peaches (about 1 1/4 pounds) 2 tablespoons fresh lemon juice 1 cup packed dark-brown sugar 1/2 teaspoon ground ginger 2 tablespoons cornstarch 3 cups sour cherries (about 14 ounces), pitted 1/2 cup yellow cornmeal 1 cup all-purpose flour 1/2 teaspoon baking powder Pinch of salt 1/4 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, cut into pieces 1/2 cup sliced blanched almonds (1 1/2 ounces), toasted
Cook’s Notes We call for fresh cherries, but frozen ones will work just as well. For the latter, you’ll need to adjust amounts in step three: Reduce the brown sugar to one-third cup and increase the cornstarch to two tablespoons.
Gallery Individual Fruit Crisps with Cinnamon-Vanilla Ice Cream
Recipe Summary Servings: 6
Gallery
Individual Fruit Crisps with Cinnamon-Vanilla Ice Cream
Individual Fruit Crisps with Cinnamon-Vanilla Ice Cream
Individual Fruit Crisps with Cinnamon-Vanilla Ice Cream
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 pints vanilla ice cream, softened slightly 1 1/2 teaspoons ground cinnamon 3 large peaches (about 1 1/4 pounds) 2 tablespoons fresh lemon juice 1 cup packed dark-brown sugar 1/2 teaspoon ground ginger 2 tablespoons cornstarch 3 cups sour cherries (about 14 ounces), pitted 1/2 cup yellow cornmeal 1 cup all-purpose flour 1/2 teaspoon baking powder Pinch of salt 1/4 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, cut into pieces 1/2 cup sliced blanched almonds (1 1/2 ounces), toasted
Directions
Make cinnamon-vanilla ice cream: Cover the bottom of an 8-inch square baking dish with one-third of ice cream; smooth into an even layer. Sprinkle with 1/2 teaspoon cinnamon. Repeat to make two more ice-cream layers, sprinkling each with 1/2 teaspoon cinnamon. Cover with plastic wrap, and freeze until ready to use, at least 45 minutes.
Preheat oven to 350 degrees. Bring a medium saucepan of water to a boil. Cut a small, shallow X in the bottom of each peach. Blanch peaches until skins begin to loosen, about 30 seconds; drain. Peel and pit peaches, and then cut into 1/4-inch-thick wedges. Transfer to a bowl; toss with 1 tablespoon lemon juice, 1/4 cup brown sugar, the ginger, and 1 tablespoon cornstarch. Set aside.
Put cherries in a bowl; toss with 1/2 cup brown sugar and remaining tablespoons lemon juice and cornstarch.
Whisk together cornmeal, flour, baking powder, salt, the remaining 1/4 cup brown sugar, and the granulated sugar in a medium bowl. Blend in butter with a pastry blender or two knives until it resembles coarse meal. Stir in almonds. Squeeze to form a crumbly topping.
Fill six mini foil pie plates (each 4 1/2 inches in diameter and 1 1/4 inches high) with fruit, three with cherry mixture and three with peach mixture. Transfer to rimmed baking sheets; divide topping among fruit pies. Bake until juices are bubbling, about 30 minutes. Let crisps cool slightly; serve warm with scoops of cinnamon-vanilla ice cream.
Cook’s Notes We call for fresh cherries, but frozen ones will work just as well. For the latter, you’ll need to adjust amounts in step three: Reduce the brown sugar to one-third cup and increase the cornstarch to two tablespoons.
Cook’s Notes
We call for fresh cherries, but frozen ones will work just as well. For the latter, you’ll need to adjust amounts in step three: Reduce the brown sugar to one-third cup and increase the cornstarch to two tablespoons.
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Most Helpful Most Positive Least Positive Newest
