Cherry Crumble

Cherry Crumble-small

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

1 12 – 16 ounce bag frozen pitted cherries
1/4 – 1/2 cup sugar (to taste)
2 tablespoons corn starch
1/2 teaspoon almond extract
1/4 cup butter (1/2 stick), cold, cut into chunks
1/2 cup flour
1/2 cup brown sugar
3/4 cup rolled oats
1/4 teaspoon salt

Mix the cherries, sugar, almond extract, and corn starch together. Place in a baking dish.

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 at 400 degrees for 30 minutes or until bubbly.



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