This is the time of year when cherries start coming in from Utah. Despite what the rain, the 20 degree mornings and frost tell me, I know it’s got to be spring-almost-summer somewhere just by the appearance of cherries. I’ll admit the first thing I think of when I see them is (of course) PIE, but I’ve also got visions of cherry jam, hand pies, and just plain pitted cherries on my cornflakes or waffles tantalizing me as well. For father’s day I grilled cheeseburgers for Erik’s dad, mom and grandpa and decided to take the easy route for dessert. The result is this simple, buttery, crispy, sunshiny little cherry crumble. It’s everything a near end of June should be even if Wyoming weather doesn’t agree.
Cherry Almond Crumble
recipe from Honey & Jam
3/4 cup of flour
1/2 cup regular oats (not the quick cooking kind)
1/2 cup brown sugar
3/4 cup sliced almonds
1/2 teaspoon salt (I use kosher)
1 stick of butter, melted (I let mine brown, of course)
about 4 cups cherries, pitted and sliced in half (recipe says 1 1/2 pounds – my scale reached that around 4 cups)
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1 Tablespoon cornstarch
Heat the oven to 350. Generously butter an 8×8 square baking pan. Set aside. Mix the flour, oats, 1/2 cup brown sugar, almonds, salt and melted butter together until crumbly. Mix together the cherries, 1/3 cup brown sugar, vanilla and cornstarch together until everything is well coated. Spoon the cherry mixture into the baking pan. Sprinkle the crumble on top. Bake for about 45 minutes, or until the filling is bubbly and the crust is deep golden brown. Serve warm with vanilla ice cream.