|Fresh from the oven|
When I saw Paula's post for Cherry Almond Crumble, I happened to have a big bag of luscious cherries in my refrigerator! This dessert has the perfect ratio of cherries to topping and the fresh cherry flavor really shines through. This is a great recipe to play with, so make it your own with different fruits, nuts, and liqueurs.
Because I made some changes to her original recipe, I'm going to post my version here with a link back to hers. Click here for Paula's recipe.
|Just look at the color of the cherries!|
Cherry Almond Crumble
Adapted from Vintage Kitchen Notes
|Making the Cherry filling|
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper, set 4 individual pie plates on it and set aside.
In a medium saucepan over medium heat, cook:
4 cups Cherries, pitted (I used fresh, but you can also use frozen)
4 Tablespoons Dark Brown Sugar
Juice of 1 Lemon
1 Tablespoon Bourbon (you can also use Brandy)
2 teaspoons Arrowroot Starch dissolved in a bit of water
Cook for about 5 minutes until cherries are juicy and sauce begins to thicken.
Then remove from heat.
While the cherries are cooking, make the almond crumble topping.
In a medium bowl, blend with a pastry cutter.
1/2 cup Flour
1/2 cup Oats
1/2 cup Dark Brown Sugar
1/2 cup butter (1 stick)
Then, stir in 1/2 cup sliced almonds.
Divide cherries and sauce among 4 pie plates and divide crumble topping on top of each of them.
Make sure cherries are covered with topping.
Bake for 30 minutes, until the top is lightly golden and the filling is bubbly.
Top with whipped cream, if desired.
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