Okay, so it’s almost the end of January, so I think a cheat day is in order. This warm Cherry Crumble is just what the doctor ordered on these cold winter days. It couldn’t be easier, made with frozen cherries. It’s great served with a big scoop of vanilla ice cream. You could also use other fruits, such as blueberries, as well.
Cherry Crumble
Author:
Amye Melton
Ingredients
- Filling:
- 2 (1-lb.) bag frozen cherries
- ¼ c. all-purpose flour
- ¼ c. granulated sugar
- 2 tbsp. fresh squeezed lemon juice
- ½ tsp. vanilla extract
- Topping:
- 1 c. all-purpose flour
- ¼ c. granulated sugar
- ⅓ c. packed light brown sugar
- pinch salt
- 1 stick cold, unsalted butter, cut into cubes
- ½ c. rolled oats
Instructions
- In a small bowl, whisk together ¼ c. flour and ¼ c. sugar.
- In a medium bowl, toss the cherries with the lemon juice and vanilla. Add the flour mixture and toss to coat. Pour into a greased 9 x 13-inch baking dish.
- In the bowl of a food processor fitted with a steel blade combine 1 c. flour, ¼ c. granulated sugar, ⅓ c. brown sugar, and pinch salt. Pulse to combine, then add the butter. Pulse until the butter is pea-sized.
- Pour mixture into a medium bowl. Add the rolled oats. Rub mixture between fingers, making large crumbs.
- Sprinkle the crumble mixture evenly over the cherries. Bake at 350°, uncovered for about 45 minutes, until the juices are bubbly and the topping is golden brown.
- Remove from oven and cool 10 to 15 minutes before serving.
