Friday, September 21, 2012

Cherry Crumble

At the end of July, my sister-in-law came for a visit from Washington and brought us fresh blueberries and cherries from her rural farming community. We enjoyed eating them everyday, but despite our best efforts we couldn't quite put the dent in the cherries that we did in the blueberries. It was really just a good excuse to make a quick treat. I mean, I had to, right? We loved this so much we made it again two days after the first go.


6 Tbsp. butter
1 1/8 cup all-purpose flour
1/2 cup old-fashioned rolled oats
6 Tbsp. packed brown sugar
1/8 tsp. salt
2 heaping cups fresh pitted cherries
1/2 cup sugar
1 Tbsp. all-purpose flour
1/4 tsp. almond extract
1/4 cup raw almonds
1/4 cup old-fashioned oats
2 Tbsp. butter


1. Preheat oven to 375 degrees F. 
2. In a large saucepan, melt butter. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly mixture forms. Press 3/4 of the mixture into the bottom of a greased 9" square pan, making a firm, even layer. 
3. In a bowl, combine cherries with sugar, flour, and almond extract. Layer cherry mixture on top of crumb crust. 
4. In a food processor, plus almonds, oats, and butter. Add to remaining crumb mixture in the saucepan. Sprinkle on top of cherry mixture. Bake for 30-40 minutes, until top is lightly browned. Serve warm or at room temperature...possibly with ice cream on the side!

adapted from All Recipes

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