Cherry Almond Crumble.

Hope everyone had a nice July 4th holiday! We had a great day, I spent most of it in the kitchen since we loaded up our charcoal grill for both lunch and dinner. I also made a Cherry Almond Crumble and it turned out so well that I have to share!

I used this recipe for the almond crumble topping on this pie recipe from Smitten Kitchen. I’m a crumble convert. Who needs pie? (I was never that into pie anyway!)


It was so good with homemade vanilla ice cream I made that morning too!


Cherry Almond Crumble
Adapted from Smitten Kitchen

For the cherry filling:
1/4 cup sugar (more or less to taste depending on the sweetness of your fruit)
1 tablespoon cornstarch
1 pound fresh bing cherries, pitted and chopped into quarters

Make the cherry filling:
In a large bowl, mix the cherries with the sugar and cornstarch. Taste the mixture to see if you want more sugar than is called for.

For the almond crumble:
1/2 cup whole oats, ground to a flour in a food processor
1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon  salt
1/2 cup unsalted whole almonds, coarsely ground in a food processor
3 tablespoons unsalted butter, melted and cooled

Prepare the crumble:
Grind oats to an oat flour in a food processor (you can also swap 1/2 cup oat flour, if you have it), then add the all-purpose flour, sugar, cinnamon, salt and whole almonds. Grind them together until the nuts are coarsely ground (if you don’t have a food processor, you can chop them medium-fine by hand). Stir together with melted butter in a bowl.

Preheat oven to 350 F.
Pour the filling into your baking dish and top with crumble mixture.
Bake for 40-50 minutes or until topping is browned and the cherries are bubbling up from under the crumble. Enjoy with your favorite vanilla ice cream.


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