Just a few drops of almond extract add a warm, nutty, slightly floral flavor that makes fruit desserts taste extra special. It’s the secret to my buttery The Best Crisp Topping, which goes on a classic Cherry Crisp, and a freezer-friendly Crumble Topping for a wild Blueberry Crumble. It also deepens the nutty flavor of an Italian Pear and Almond Cake. Tip: almond extract is very concentrated, so a little goes a long way. Start with about 1/4 teaspoon and taste as you go. It’s especially good with cherries, stone fruit and berries.