A delicious and simple tart cherry and rhubarb crisp
*I purchase pre-made roasted honey almonds at the store. To make your own: Grab: 1/4 cup white sugar, 1/4 cup honey, 3 tablespoons water, 1 tablespoon oil, 1/2 teaspoon salt, and 2 cups whole unsalted almonds. Preheat the oven to 350 degrees F. In a large nonstick skillet, combine honey, olive oil, and water; set over medium high heat and stir until the mixture thins out. Add in the almonds, sprinkle with salt and mix until combined. Spread out on parchment lined baking sheet and bake for 10-15 minutes, tossing the almonds every 3-4 minutes. Cool to room temperature and then coarsely chop for this recipe.