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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
8 to 10 servings
For the filling:
1 1/2 pounds cherries, rinsed and pitted
3 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
For the crumble:
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 cup rolled oats
1/2 cup almonds, finely chopped
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
Preheat oven to 375. Lightly butter a 9-inch round baking pan.
To make the filling: Combine cherries, sugar, cornstarch, cinnamon, and vanilla. Set aside while you make the crumble.
To make the crumble: Combine flour, brown sugar, oats, almonds, and salt. Add butter and mix with a pastry blender or a fork until the mixture forms crumbs.
Transfer cherry mixture to prepared pan. Sprinkle crumb evenly over cherry mixture.
Bake 30 to 35 minutes, or until filling is bubbly and topping is golden brown.
Serve warm, at room temperature, or chilled. Top with ice cream!
Note: I used a combination of different cherries and used them whole.
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Cherry-Almond Crumble
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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
8 to 10 servings
For the filling:
1 1/2 pounds cherries, rinsed and pitted
3 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
For the crumble:
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 cup rolled oats
1/2 cup almonds, finely chopped
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
Preheat oven to 375. Lightly butter a 9-inch round baking pan.
To make the filling: Combine cherries, sugar, cornstarch, cinnamon, and vanilla. Set aside while you make the crumble.
To make the crumble: Combine flour, brown sugar, oats, almonds, and salt. Add butter and mix with a pastry blender or a fork until the mixture forms crumbs.
Transfer cherry mixture to prepared pan. Sprinkle crumb evenly over cherry mixture.
Bake 30 to 35 minutes, or until filling is bubbly and topping is golden brown.
Serve warm, at room temperature, or chilled. Top with ice cream!
Note: I used a combination of different cherries and used them whole.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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