Cherry Crumble Recipe
This cherry crumble is like a cherry pie without the fuss. EASY. The crumbly crisp almond topping is a perfect match to those juicy plump cherries.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 lbs fresh or frozen sweet cherries (pitted)
- 2 Tbsp fresh lemon juice (from 1/2 lemon)
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar (packed)
- 1/8 tsp salt
- 8 Tbsp 1 stick cold, unsalted butter, diced
- ½ cup quick cooking oats
- 1 cup sliced almonds (divided)
- Whipped cream or vanilla ice cream to serve (optional)
Steps
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In a small bowl, stir together 1/4 cup flour and 1/4 cup sugar.
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In a medium bowl, toss cherries with 2 Tbsp lemon juice and 1/2 tsp vanilla. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer cherries to a 9x13 or 9x12 baking dish.
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In the bowl of a food processor fitted with a steel blade, combine: 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp salt. Pulse to combine. Add 1 stick diced cold butter and pulse until butter is pea-sized.
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Transfer mixture to a medium bowl, add 1/2 cup oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add 1/2 cup shaved almonds and toss to combine.
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Spread the crumble topping evenly over the cherries and sprinkle on the second 1/2 cup sliced almonds. Bake uncovered at 350˚F for 45 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools.
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