White Chocolate Bread Pudding with Peppermint Stick Ice Cream

This is a sponsored post by Hudsonville, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

As Thanksgiving approaches, most of us are thinking about cozy gatherings, full plates, and desserts that make everyone linger just a little longer at the table. Bread pudding is one of my favorite holiday desserts because it is comforting, easily made ahead of time, and endlessly adaptable.

This White Chocolate Macadamia Nut Bread Pudding is rich, custardy, and full of texture—especially when served warm with a scoop of Hudsonville Peppermint Stick ice cream. The creamy peppermint melts slightly into the warm pudding, creating a silky, minty sauce that bridges the flavors of Thanksgiving and Christmas in the most delightful way.

Hudsonville’s Peppermint Stick ice cream is a seasonal favorite that feels festive and nostalgic at the same time. It’s studded with crushed peppermint candy pieces and has a creamy peppermint-flavored vanilla base that pairs beautifully with so many desserts. I love that Hudsonville is a family-owned Midwest company, and they make their products with fresh milk and cream from local farms to ensure the ice cream is as creamy as possible.

And here’s the best part: this dessert can be made in a slow cooker or oven, which means you can skip competing for oven space on Thanksgiving Day. This is very important for busy hosts and guests traveling to dinner—just keep it warm or reheat before serving.

Bread pudding tips for the best texture

A few small details make a big difference in bread pudding:

1. Tear, don’t cut the bread

Instead of cutting your bread into cubes, tear it into irregular pieces. The rugged edges create a more interesting, varied texture and helps with custard absorption.

2. Use dry bread.

Dry bread will absorb the custard without turning mushy. Fresh bread tends to disintegrate. I like to dry mine out by leaving it in an even layer on a baking sheet overnight. If you don’t have time for that, bake the bread pieces in the oven at 300 degrees Fahrenheit for about 10 to 15 minutes, or until they feel dry. 

3. Strain the custard.

When you whisk the eggs and cream, strain the mixture over the bread to remove any stringy bits of egg white—this keeps the texture luxuriously smooth.

4. Let it soak.

Give the bread time—at least an hour—to fully absorb the custard before baking or slow cooking. This step ensures every bite is moist and rich.

5. Add texture on top.

A handful of toasted nuts or a brûléed top adds crunch and contrast. If you want to go the brûlée route, just sprinkle some sugar on top and lightly use a kitchen torch on it. 

White Chocolate Bread Pudding with Peppermint Stick Ice Cream

Yield: 8 servings

Prep time: 15 minutes + 1 hour soak

Cook time: 2–3 hours (slow cooker) or 45 minutes (oven)

Ingredients

• 4 large eggs
• ½ cup (100 grams) granulated sugar
• 1 tablespoon vanilla extract
• 2 cups heavy cream
• 2 tablespoons unsalted butter
• 4 cups (about 6 ounces) challah, brioche, or French bread, torn into pieces and dried
• 4 ounces white chocolate, coarsely chopped
• ¾ cup (94 grams) macadamia nuts, chopped and toasted
• 4 ounces white chocolate, grated (for topping)
• Hudsonville Peppermint Stick ice cream, for serving

Directions: Slow Cooker Method

1. In a large bowl, whisk together eggs, sugar, and vanilla. Slowly whisk in heavy cream. Set aside.
2. Use butter to grease a 4- or 5-quart slow cooker. Add the torn bread and chopped white chocolate.
3. Strain the cream mixture over the bread and gently stir to coat. Let stand for 1 hour.
4. Sprinkle toasted macadamia nuts on top.
5. Cover and cook on low for 2 to 3 hours, or until the pudding is mostly set but still slightly jiggly and the edges are starting to turn golden brown. The middle should register about 160 to 170 degrees Fahrenheit.
6. Sprinkle with grated white chocolate and let cool for 20 minutes.
7. Serve warm with Hudsonville Peppermint Stick ice cream.

Directions: Oven Method

1. Preheat oven to 375°F.
2. In a large bowl, whisk together eggs, sugar, and vanilla. Slowly whisk in heavy cream. Set aside.
3. Use butter to grease a 2-quart baking dish. Add the torn bread and chopped white chocolate.
4. Strain the cream mixture over the bread and stir gently to coat. Let stand for 1 hour.
5. Sprinkle toasted macadamia nuts on top.
6. Bake uncovered for 40–45 minutes, until puffed and golden, and the center is just set. The middle should register about 160 to 170 degrees Fahrenheit.
7. Sprinkle with grated white chocolate and let cool for 20 minutes.
8. Serve warm with Hudsonville Peppermint Stick ice cream.

Look for Hudsonville Peppermint Stick ice cream in the freezer aisle at your local grocery store. You can find it at Meijer in central Indiana. It’s a seasonal flavor, so be sure to grab it while it’s available. You can also visit Hudsonville’s scoop locator tool to find stores near you and explore more of their flavors.

Halloween Choc-roaches

When it comes to Halloween treats, sometimes it’s fun to lean into the spooky side—especially when it’s this delicious. My “Choc-Roaches” are equal parts creepy and craveable: chewy dates stuffed with peanut butter, dipped in silky melted chocolate, and finished with hand-drawn chocolate legs and antennae. They look like tiny roaches—but taste like chocolatey, nutty perfection.

The best part? These little critters are as versatile as they are simple to make. Serve them on their own as a party snack, or use them as edible Halloween décor on top of cupcakes, cakes, cookies, or even ice cream sundaes. Kids will love helping decorate, and adults will love the sweet-salty combo.

They come together in minutes, and you can make a whole “colony” in advance—no special molds or fancy tools required. Just a piping bag (or zip-top bag with a corner snipped off) for drawing the chocolate legs and antennae. The effect is both eerie and irresistible.

So go ahead—lean into the ick factor this Halloween. These Choc-Roaches prove that even creepy-crawly desserts can taste amazing.

Halloween Choc-roaches

Yield: About 14 choc-roaches

Time: 15 minutes prep, 30 minutes cooling

Ingredients

• 7 Medjool dates, pitted
• 3 tablespoons creamy or crunchy peanut butter (or almond butter)
• 1/2 cup (85 grams) dark chocolate, finely chopped

Directions

1. Slice dates in half lengthwise. Arrange halves on parchment-lined tray.
2. Spread small amount of peanut butter into each half.
3. Fill piping bag with chopped chocolate and tie off end.
4. Place entire bag in bowl of very warm water, making sure no water seeps inside. The chocolate should melt quickly.
5. Snip off very small tip of piping bag when ready to use.
6. Holding each stuffed date by the top, drizzle melted chocolate on bottom half. Place on parchment, chocolate side down.
7. Use piping bag to draw six little legs and two antennae on each date.
8. Let chocolate harden at room temperature or refrigerate about 15-20 minutes until firm.
9. Enjoy as is, or use as toppings for cupcakes, cookies, cakes, or ice cream sundaes.
10. Store leftovers flat in airtight container in refrigerator for up to a week.

Tip: If you don’t use all the chocolate, squeeze the remaining chocolate away from the piping tip and clip the tip shut. You can remelt it later by placing the bag back in warm water — just keep the sealed tip above the water line.

How to Choose the Best Olive Oil (Plus a Harvest Bread Dipping Oil Recipe)

Olive oil is one of the most powerful ingredients in the kitchen. A drizzle of good extra virgin olive oil can elevate a salad, finish a soup, or turn a loaf of bread into a memorable appetizer. But with so many bottles lining the grocery store shelves, how do you know which one to bring home?

Here are five simple points to guide you—and a cozy fall-inspired recipe to help you put your olive oil to good use.

5 Keys to Choosing the Best Olive Oil

1. Always Buy Extra Virgin
“Extra virgin” means the oil was extracted without heat or chemicals, preserving its flavor and nutrients. Unlike “light” or “pure” olive oil, extra virgin olive oil (EVOO) tastes vibrant and complex. That difference matters when you’re using it raw—drizzled over bread, salads, or roasted vegetables.

2. Check the Harvest Date
Think of olive oil as fresh juice rather than a pantry staple. The closer you are to the harvest date, the better the flavor. Over time, oils lose brightness and can taste flat or even rancid. Look for bottles that list the harvest date (not just “best by”) and use your oil within 12–18 months of harvest.

3. Look for Dark Glass Bottles
Olive oil is sensitive to light, which can degrade both its flavor and quality. That’s why you’ll often see higher-quality oils in dark green or brown glass bottles. If you spot olive oil in clear plastic or glass, it’s less protected, and may not be as fresh.

4. Check the Origin
Like wine, olive oil reflects the region where it’s grown. A bottle that lists a single country or estate (like “Harvested in Tuscany” or “Product of Spain”) usually signals higher quality than blends from multiple, unspecified sources. Single-origin oils often have more distinctive and traceable flavor profiles.

5. Taste Matters Most
At the end of the day, flavor is the ultimate test. A good olive oil should taste lively, grassy, fruity, or even a little peppery in the back of your throat. If it tastes flat, greasy, or flavorless, it’s not worth it. Trust your palate—you’ll quickly learn the difference.

Harvest Bread Dipping Oil

Yield: Serves 6

Time: About 5 minutes

Ingredients

• 1 garlic clove, grated or minced
• Zest of ½ orange 
• 1 tablespoon apple cider vinegar 
• ¼ cup high-quality extra virgin olive oil
• 1 Tablespoon pumpkin seeds, toasted
• 1 teaspoon fresh rosemary, finely minced
• ½ teaspoon fresh thyme leaves
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Directions

1. In a shallow serving dish, add garlic,  orange zest, and apple cider vinegar.
2. Pour the olive oil over the top.
3. Stir everything together and sprinkle pumpkin seeds, herbs, salt, and black pepper on top.
4. Serve immediately with warm crusty bread.

Why This Recipe Works

• Seasonal Touches: Pumpkin seeds and warm spices bring a cozy fall feel.
• Balanced Flavors: The orange zest and apple cider vinegar brighten the richness of the oil.
• Visual Appeal: Green herbs, orange zest, and golden oil make this a beautiful centerpiece for any table.

The Takeaway

Olive oil isn’t just another pantry staple—it’s an ingredient that can make or break a dish. By knowing what to look for and choosing the right bottle, you’ll unlock flavors that transform even the simplest recipes. This Harvest Bread Dipping Oil is proof that when you start with high-quality olive oil, a handful of seasonal ingredients is all you need for something truly special.

Date Caramel-Stuffed Figs in Dark Chocolate

Fig season is fleeting — just a few short weeks in late summer and early fall. That’s why I love to make the most of them while they’re here! Fresh figs are nature’s candy: sweet, jammy, and elegant all on their own. But when you stuff them with silky date caramel, dip them in dark chocolate, and sprinkle them with crunchy pistachios? You get a show-stopping bite-sized treat that feels gourmet but couldn’t be easier.

This recipe is inspired by the classic pairing of figs and nuts, but elevated with a rich vegan caramel made from dates and dipped in dark chocolate. It’s a dessert that just happens to be plant-based, gluten-free, and refined-sugar free. But most importantly, it’s delicious.

Why you’ll love this recipe

• Seasonal: A perfect way to celebrate short-but-sweet fig season. Also, you can freeze them and keep the fig party rolling long after their season is done.
• Naturally sweet: No refined sugar — just dates, figs, and a little dark chocolate.
• Beautiful & easy: They look elegant but are super easy and only take a few minutes to make.
• Perfect party bite: Small, sharable, and impressive on a platter.

Date Caramel-Stuffed Figs in Dark Chocolate

Yield: 12 stuffed figs

Time: About 30 minutes

Ingredients

For the vegan caramel

• 4 medjool pitted dates
• 1/4 cup almond butter, unsalted
• 1/4 cup honey (or maple syrup)
• 2 Tablespoons extra virgin olive oil
• 1 1/2 teaspoons vanilla extract 
• 1/4 teaspoon sea salt
• Optional: 1/4 teaspoon ground cardamom

For the figs

• 12 fresh figs, washed and dried
• 4 ounces dark chocolate, melted
• 1/4 cup roasted pistachios, finely chopped
• Flaky sea salt (optional)

Directions

For the caramel

1. Place all ingredients in blender and puree until smooth.
2. Transfer to refrigerator and chill while preparing figs.

For the figs

1. Cut shallow X in bottom of each fig (opposite stem), cutting about halfway down. Gently press at the sides so fig opens slightly like a flower.
2. Spoon or pipe about 1 teaspoon of date caramel into center of each fig.
3. Dip bottom half of each stuffed fig into melted dark chocolate, letting excess drip off.
4. Place figs on parchment paper and sprinkle with chopped pistachios and a pinch of flaky sea salt for contrast.
5. Refrigerate 10–15 minutes until chocolate firms up.
6. Note: These can be refrigerated for up to 3 days or frozen for up to 3 months.

Caramel recipe adapted from Sweet Laurel

Tips for the perfect chocolate milkshake (plus a fall twist)!

There’s nothing quite like a chocolate milkshake. Thick, creamy, cold, and deeply chocolatey—it’s comfort in a glass. And while it might seem like the kind of treat you only get at your favorite ice cream shop, the truth is, a truly great milkshake is easy to make at home if you keep a few fundamentals in mind.

Milkshake Basics

• Chilled glasses: Place your serving glasses in the freezer before youn do anything else. It’s a small step, but it makes a huge difference in keeping that shake frosty and indulgent.

• Ice cream consistency: Let your ice cream soften for 5 to 10 minutes before blending. Too cold, and your blender will struggle. Too melted, and you’ll lose that thick body. The ice cream should be scoopable but still firm.

• High-quality ice cream: Ice cream is the backbone of a milkshake, so it’s important to use the best quality you can find. Premium ice cream is churned with less air, made with richer dairy, and flavored more intensely, which translates to a shake that’s creamier, and the flavor won't be diluted by milk. That's why I always choose Hudsonville Ice Cream for making milkshakes.

• Ratio of ice cream to milk: I think a perfect balance is 3 parts ice cream to 1 part milk. I prefer to sip my milkshake through a straw. Add more ice cream if you want a spoon-thick milkshake.

• Malted milk powder: This ingredient, which is made from malted barley, wheat flour, and evaporated milk, is the key to old-school soda fountain flavor. It adds a warm, slightly toasty sweetness that deepens the chocolate flavor. 

• Best way to mix: A high-powered blender gives the smoothest results. For single servings, an immersion blender in a tall cup works beautifully. Start on the lowest speed and work up to medium speed. Blend just until the milkshake is pourable.

• Layering ingredients in the blender: Start with milk and any liquid or powdered mix-ins (pumpkin purée, malted milk powder, etc.) on the bottom, then add the ice cream on top. This helps everything blend evenly, prevents powders from clumping, and saves your blender from overworking.

But make it seasonal: Chocolate milkshakes for fall

Once you’ve got the basics down, it’s fun to play with flavor. I love to use warm spices and cozy flavors this time of year. Maple syrup, caramel, apple, cinnamon, and even crushed gingersnaps make great add-ins. But my favorite twist this year is a  Spicy Chocolate Pumpkin Milkshake.

This shake is everything we love about fall wrapped into one frosty glass: Hudsonville’s Classic Chocolate Ice Cream as the base, real pumpkin purée for a seasonal note, pumpkin pie spice, and just a touch of cayenne for warmth.

Why cayenne and pumpkin work so well

Chocolate and chili are a classic duo dating back to ancient Aztec and Mayan drinking chocolate. The warmth of cayenne doesn’t make the shake “spicy” in the hot-sauce sense—it adds a gentle heat that enhances the richness of chocolate. When paired with pumpkin and cozy fall spices, that little kick creates balance: sweet, creamy, spicy, and warm all at once. 

Spicy Chocolate Pumpkin Milkshake

Yield: 2 servings

Time: About 5 minutes

Ingredients

• 1 cup whole milk 
• 1/3 cup pumpkin purée 
• 2 Tablespoons malted milk powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon cayenne pepper 
• 3 cups Hudsonville Classic Chocolate ice cream
• Optional toppings: whipped cream, crushed gingersnaps

Directions

1. Stick glasses in freezer.
2. Add milk, pumpkin purée, malted milk powder, pumpkin pie spice, and cayenne to the bottom of your blender.
3. Top with Hudsonville Classic Chocolate ice cream.
4. Blend until smooth and creamy, stopping to scrape down the sides if needed.
5. Taste and adjust: add more milk if you want it thinner, or another pinch of cayenne if you want more heat.
6. Pour into chilled glasses.
7. Top with whipped cream and crushed gingersnaps Serve immediately with a straw.

Zucchini Panzanella for August – A Hearty Twist on a Tuscan Classic

It’s August in Indiana. Zucchini is everywhere, tomatoes are bursting, and no one wants to turn on the oven. That’s where panzanella comes in. This rustic Italian bread salad was designed to use up summer’s bounty and stale bread in the most delicious way possible. And while the classic version leans heavily on tomatoes and cucumbers, this one lets zucchini have its moment shine.

A Brief Panzanella History

Panzanella hails from central Italy, where it was a way to make use of stale bread and highlight ripe summer vegetables. That said, the key elements are simple,:

• Dry, chewy bread that soaks up flavor

• Acid + olive oil for brightness and richness

• Fresh produce

• Herbs to bring it all together

It’s a “use what you’ve got” kind of dish and is endlessly adaptable and always better when the ingredients are fresh.

Why Zucchini (and Why Batons)?

Most raw zucchini recipes lean on shaving it thin. But here, we’re going for something with a little more bite. Cutting zucchini into thick matchsticks (batons) gives the salad structure and texture, so it doesn’t wilt or disappear into the bread. It holds its own — especially after a short salt-and-rest step that tenderizes it slightly without making it mushy.

Bread Tips: Toast Until It Talks Back

The bread is just as important as the vegetables. You want it golden, chewy, and just crisp on the edges — so it can absorb dressing without falling apart. Use a rustic loaf like sourdough or ciabatta, and toast it in a pan or oven for 15–20 minutes at 350 degrees Fahrenheit, tossing once halfway through, until it’s golden and crisp on the outside but still has a little give.

What Else to Add

• Ripe tomatoes for juicy sweetness

• Red onion or shallots, sliced thin for a little bite

• Cucumber for cool crunch

• Fresh herbs like basil, mint, or parsley

• Optional: cheese (see below!)

Cheese?

It’s not traditional, but it’s good. A salty, creamy element like feta or shaved parmesan works beautifully. Or leave it out if you want the vegetables and bread to shine on their own.

Does It Keep?

Yes — surprisingly well! This panzanella is best the day it's made but still great the next day. The bread gets softer and the flavors marry overnight. If you like a little crunch, just add a handful of fresh croutons or cucumbers before eating.

Chunky Zucchini Panzanella Recipe

Yield: 6 servings

Time: About 20 minutes

Ingredients

• 2 medium zucchini, trimmed and cut into thick batons (about 1/2-inch × 2-inch pieces)
• 1 teaspoon kosher salt, plus additional salt to taste
• 3-4 cups (about 6 ounces) bread, torn into 1-inch pieces
• 6 Tablespoons extra virgin olive oil
• 1 pint cherry tomatoes, halved (or about 12 ounces of another tomato variety)
• 1 cucumber, peeled and sliced
• 1/2 red onion, thinly sliced
• 1 lemon, zested and juiced (about 3 Tablespoons juice)
• 3 Tablespoons red wine vinegar 
• 2 teaspoons dijon mustard
• 2 teaspoons maple syrup
• 1/2 teaspoon freshly ground black pepper, plus additional pepper to taste
• 1/2 cup fresh basil leaves, torn (or combo of basil, mint, parsley, tarragon)
• Optional: 1/2 cup crumbled feta or shaved parmesan

Directions

1. Salt zucchini: Toss zucchini batons with 1/2 teaspoon salt in colander over bowl or in sink. Let sit 15 to 30 minutes to draw out excess water. Pat dry before using.
2. Toast bread: Preheat oven to 350 degrees Fahrenheit. Spread bread on a baking sheet and drizzle with 2 Tablespoons olive oil. Stir to coat bread. Toast 15 to 20 minutes, stirring halfway, until golden with crisp edges but still chewy inside. Let cool slightly.
3. Build salad: In large bowl, combine zucchini, toasted bread, tomatoes, cucumber, and red onion.
4. Make dressing: Whisk together 1/4 cup olive oil, lemon juice, vinegar, dijon mustard, maple syrup, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Drizzle dressing over salad and toss thoroughly.
5. Rest to meld: Let sit 10–15 minutes at room temperature. This lets the bread soften slightly and soak up flavor.
6. Finish and serve: Gently fold in fresh herbs and cheese (if using) right before serving. Taste and adjust salt, pepper and vinegar as needed.

Keeping Notes & Tips

• Make-ahead magic: This salad is best made the day you plan to eat it, but it tastes great as leftovers the next day. The bread softens more but the flavors deepen. 

• Texture tip: If the bread softens too much after sitting overnight, toss in a handful of fresh cubes or cucumber for snap.

Tart Cherry Crisp with Panko-Pistachio Topping

I just returned home from a lovely week in Northern Michigan. My family visits the Traverse City area every year, and one of our favorite activities is cherry picking. We always seem to be overly ambitious with our picking, and this year we came back with around 50 pounds of cherries. We picked a combination of dark sweet cherries and tart cherries, specifically Balatons.

I have been very eager to start baking with the tart cherries. The first thing I made was cherry crisp! It just screams summer comfort. The warm, jammy fruit. The golden, buttery topping. The contrast of tart and sweet in every bite. And while there are many versions of this classic dessert, this tart cherry crisp with a panko-pistachio topping has become a staple in my kitchen—for its texture, flavor, and the way it makes the whole house smell like something magical is about to come out of the oven.

Let’s Talk Cherries

There are so many varieties of both sweet and sour cherries out there. Montmorency, Balaton, Morello, Rainier, Bing—each brings its own nuance. But this recipe is written specifically for tart cherries, which offer a bright, tangy flavor that balances beautifully with the sweet crumble topping. You can absolutely use frozen tart cherries if that’s what you have—just make sure to thaw them fully and drain off any excess juice before starting the recipe.

Why We Macerate

The first step in the recipe is to macerate the cherries, which is just a fancy way of saying I toss them with sugar, cornstarch, and a splash of almond extract and let them sit for a bit—at least 10 minutes, or up to an hour. This step draws out the natural juices in the cherries and creates a luscious syrup that enhances the flavor and softens the fruit. 

A Note on Thickening

No one wants a cherry crisp that’s more like cherry soup. To keep the filling from being too runny, I use cornstarch as a thickener. One tip: mix the cornstarch with the sugar before adding it to the fruit. This helps prevent any clumping. And here’s the important part: for cornstarch to do its job, the filling needs to bubble in the oven and reach around 203 degrees Fahrenheit. So don’t pull it out too soon! If the topping starts to get too dark before the filling is cooked all the way, tent the crisp with aluminum foil.

The Crisp Secret: Cold Butter

The topping starts with cold butter. Why cold? Because when small pieces of butter melt during baking, they create steam, which gives you that dreamy crisp and crumbly texture. If the butter is too soft, it just melts into the topping and leaves you with a greasy topping instead of a crisp one.

Why Panko?

Now for the fun twist: panko breadcrumbs. Unlike flour traditional breadcrumbs, panko stays light and crunchy even after baking. It resists sogginess better than flour-based toppings, adding a texture that holds up beautifully against the juicy fruit.

The Magic of Pistachios

To finish it off, I add chopped pistachios to the topping. They bring a sweet, buttery, and slightly earthy flavor that plays perfectly with the tart cherries, plus they add extra crunch. Don’t love pistachios? Feel free to swap in your favorite nut—or leave them out altogether.

This cherry crisp is best served warm with a scoop of vanilla ice cream, but my husband has been known to sneak a spoonful cold from the fridge the next morning, too. However you serve it, it’s one of those desserts that just feels like summer—no matter the season.

Tart Cherry Pistachio Crisp

Yield: 8–10 servings

Prep time: ABout 15 minutes

Bake time: About 40 minutes

Ingredients

For the filling

• 3/4 cup (150 grams) granulated sugar 
• 4 tablespoons (32 grams) cornstarch 
• 1/4 teaspoon kosher salt
• 6 cups (900 grams) pitted fresh or frozen tart cherries
• 1 teaspoon almond extract

For the topping

• 1 cup (80 grams) rolled oats 
• 1 cup (60 grams) panko bread crumbs 
• 3/4 cup (160 grams) brown sugar
• 1/4 cup (30 grams) shelled, unsalted pistachios, chopped 
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 Tablespoons (85 grams) cold unsalted butter, diced
• Optional: Sparkling sugar for added crunch

Directions

For the filling

1. Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8-inch or 9-inch pie pan.
2. Mix together sugar, cornstarch, and salt.
3. Add cherries and almond extract and mix well to combine. Set aside to let cherries macerate while making topping.

For the topping

1. Combine oats, panko bread crumbs, brown sugar, pistachios, cardamom, cinnamon and salt.
2. Add butter and rub into dry mixture until combined and crumbly.
3. Sprinkle topping evenly over cherries. Sprinkle optional sparkling sugar on top.
4. Bake 45-50 minutes or until fruit is bubbling and topping is golden brown. Filling should register around 200 degrees Fahrenheit.
5. Rest for 15 minutes before serving. Enjoy room temperature or warm with vanilla ice cream.

Storage Instructions

• Room temperature: Cover and keep for 1 day.
• Refrigerator: Store covered for up to 4 days; re-crisp in a 350 degrees Fahrenheit oven for 10 minutes.
• Freezer: Freeze unbaked crisp for up to 1 month; bake from frozen with 10–15 extra minutes.