Cherry Crumble

This is a super easy dessert that is a perfect ending to any meal. There is no need to defrost the frozen cherries, but I do like to cut them in half before tossing them with the sugar, cornstarch, and almond extract.  Adjust the amount of sugar in this recipe to your tastes.  Some cherries are naturally sweeter than others and keep in mind that the crumble topping has sugar in it too. Nuts (almonds, pecans, or walnuts) are a great addition to the crumble.  Any frozen fruit could be used for this dish. Serve warm or at room temperature with whip cream or vanilla ice cream.

Cherry Crumble

•6 c. frozen cherries
•1/2 c. sugar
•2 Tbs corn starch
•1/2 tsp almond extract
•1/4 c. butter (1/2 stick), cold, cut into chunks
•1/2 c. flour
•1/2 c. brown sugar
•3/4 c. rolled oats
•1/4 tsp salt

Make your cherry filling: mix the cherries, sugar, almond extract and corn starch together.  Place in  baking dish.

Assemble your crumble:  combine the flour, brown sugar, oats, and salt in a bowl.  Work the cold butter into the mixture with a fork, pastry cutter, or with your hands until evenly distributed. Top the cherry filling with the crumble mixture.

Bake your crumble: bake at 400 degrees for 30 minutes.