Sweet cherries are available at affordable prices at this time of year. We love to keep a bowl for snacking. Last week I bought a larger quantity than usual and decided to make this yummy cherry dessert. I used a cherry pitter to remove the seeds, which was the only thing that required much time. You can use frozen cherries for this recipe, which would make this a very easy, quick to prepare sweet treat, perfect for family suppers or guest dinners.
I adapted my version from the Moosewood Restaurant Book of Desserts collated by the Moosewood Collective in 1997.
Cherry Almond Crumble
5 cups pitted sweet cherries (may use two 12 ounce packages frozen sweet cherries)
1/2 cup sliced almonds
1/2 cup flour
1/2 cup brown sugar, packed
4 Tablespoons butter
1 teaspoon almond extract
Preheat oven to 350 degrees. Spray a 9 or 10 inch Pyrex pie pan with cooking spray or lightly butter the bottom of the pan.
Put almonds in the bowl of food processor and pulse a few times until coarsely ground. Add remainder of ingredients and process until mixed and crumbly. Spread this mixture evenly over the cherries. Bake until bubbling and golden brown, about 40 minutes.
This is delicious served warm with a dollop of whipped cream or small scoop of vanilla ice cream. I confess any leftover is also good all by itself, straight out of the refrigerator!
You could make this into individual desserts by spooning cherries and topping into ramekins placed on a baking sheet. Baking time can be shortened slightly.
Preheat oven to 350 degrees.