The late frosts and rainy spring made them a bit scarcer than usual, but we found some!
And we couldn't help but eat a couple while we picked. :)
So -- what would you do with 65 pounds of cherries? Make preserves? Cherry pie? Freeze them for cherry ice cream later?
How about a cherry crumble, paired with my favorite -- almonds?
It is super nice to have a cherry pitter -- we have two, for double trouble. See these beautiful pit-less wonders? ;) So delicious.
Snap your fingers twice and out comes a bubbling, thick mess of cherries with a crispy, almondy crumble on top. Perfect with a little whipped topping or ice cream. :) Or for breakfast. ;p
It really is that easy to make. Pit the cherries, mix them with sugar, cornstarch, and vanilla {or almond flavoring}, mix up your oats, flour, almonds, butter, flour, salt to crumble on top and bake!
I made a triple recipe last night. Delivering to friends and family this morning. =)
If you are this happy....well...you must be a kid who rarely gets to eat cream and sugar.
Cherry Almond Crumble
borrowed and very slightly altered from Honey & Jam {love}
Crumble:
3/4 cup all purpose flour
1/2 cup old fashioned rolled oats
1/2 cup packed light brown sugar
3/4 cup sliced almonds
1/2 teaspoon fine sea salt
1/2 cup smart balance, melted {could even have a tiny bit less}
Cherry Filling:
3 1/2 cups fresh cherries, pitted
1/3 cup dark brown sugar
1/2 teaspoon almond extract {I used 1 teaspoon of vanilla instead}
1 tablespoon cornstarch
Preheat the oven to 350 degrees. Spray an 8x8 baking dish.
Mix the flour, oats, brown sugar, almonds and salt together in a bowl. Stir in the butter, then press the mixture together in your hands to form clumps.
Mix together the cherries, brown sugar, almond extract and cornstarch.
Transfer the cherry mixture into the prepared pan and scatter the crumble topping over the top. Bake for about 45 minutes, until the topping is golden brown and the filling is bubbling.
