Yesterday, I was in the mood for a sweet treat. I thought this would be a great time to finally use up these cherries which have been lounging in the freezer for the past (two) years. Ahh! Yes, I admit it, I forget about things for two years. But I finally righted my wrongs and made them into a delicious dessert. Here’s the quick recipe!
- 6 c. frozen cherries
- 1 1/2 c. sugar
- 2 Tbs corn starch
- 1/2 tsp almond extract
- 1/2 c. butter (1 stick), cold
- 1/2 c. flour
- 1/2 c. brown sugar
- 3/4 c. rolled oats
- 1/4 tsp salt
Make your cherry filling: in a sauce pan, add cherries, sugar, almond extract and corn starch. For my recipe, I use frozen cherries. You can obviously use fresh as well, but you’ll want to add 1/4 c. of water to the mixture as well. Frozen berries tend to be more watery so you don’t need this step if using frozen. Bring ingredients to a boil and then reduce heat to a simmer. Simmer until a nice cherry syrup forms. You can tell by the bubbles appearing more viscus.
*Note on the almond extract: You can skip it if you don’t have any. Almond extract just helps bring out the cherry flavor a bit. You can also use a bit of cherry liqueur if you have any, or you can go all purist and just stick with the cherries.
Assemble your crumble: using a food processor or a bowl with a pastry cutter or fork, pulse (f.p.) or mash up (hand tools) the cold butter into chunks. I suggest using cold because you want it chunky. Warm butter just smears all over the place and doesn’t give as good a result. Add the rest of your ingredients and mix until mixed and chunky. (I think that sounds stupid but, its the directions: Mix until mixed. OK???)
Bake your crumble: Mix your filling and half your crumble mixture into the baking dish of your choice. Will you take a moment to appreciate my beautiful dish my sister gave me for Christmas? Its just the lovely Green Gingham Brioche Pan from Mepra Cookware! (They really should be paying me for shameless plugs like that!) ANYWAY: Top with remaining crumble and bake at 400 degrees for 30 minutes.
And yum! Serve with ice cream. Its delicious! Garaunteeeeed! (I wish I could find a soundbite of Justin Smith, the Cajun cook saying that word so I could link it at the end of every post. Tarnation!)