I prepared this cherry crumble today, as I decided to cook and bake something extra as my sister and my father are coming to visit me for my birthday in August. I prepared, cut and tried it before shooting the photos. If I didn’t like it, I wouldn’t even mind taking the photos But…I loved it!
I had already prepared a yummy strawberry crumble and my daughter wasn’t convinced the cherry crumble would be better. Well, she continues to prefer strawberries to cherries, but after trying the first piece, while I set the camera in veranda, she yelled from the kitchen: “Mom, it’s addictive!”
I won’t have much time to try recipes while having my sister and father visiting me, so I decided to “cook in advance”. I’ve been doing it lately. Sometimes I want to try a recipe, but we can’t eat everything immediately, so I freeze it. It became a practical thing and it’s very comfortable to have something ready to use, or a dessert to take to a friend’s house that just needs a few hours (maybe only a couple) before being ready to be served.
I found this cherry crumble recipe in Foods For The Soul blog. Amy, the lovely blogger, comments that each piece of this crumble has just 97 calories! The problem is…it’s quite impossible to eat only one piece (as I used a little bit of brown sugar and cornstarch, my version has 100 calories instead of 97).
I changed the recipe a little bit, personalizing it to my taste, but nothing that would change the core idea.
This recipe seems to be long because it’s divided in three parts – but, trust me, it’s soooo easy. For example, the filling is made just mixing cherries with sugar, and almond aroma.
What impressed me more was the richness of the cherries. So many, a rich layer that delights your taste when you bite it.
- for the filling:
- 2 cups of pitted cherries
- 1 Tbsp of sugar
- 1 Tbsp of cornstarch
- ½ Tsp of almond extract
- for the crust:
- 1 cup of flour
- ¼ Tsp of baking powder
- ⅛ Tsp of salt
- 1 Tbsp of melted butter (cooled)
- ¼ cup of water
- 1 Tbsp of lemon juice
- ½ cup brown sugar
- ¼ Tsp of almond extract
- for topping:
- ¼ cup of rolled oats
- 2 Tbsp of flour
- 2 Tbsp of brown sugar
- ¼ Tsp of ground cinnamon
- 1 Tbsp of cold butter
- Turn on the oven to 356°F/180°C.
- Grease a 20 x 20 cm pan.
- Cut the cherries in halves or quarters.
- Mix the cherries with sugar, cornstarch and almond aroma.
- Set aside.
- Prepare the crust mixing all the ingredients and creating a layer on the pan.
- Add the cherries filling.
- Prepare the topping mixing rolled oats, flour, sugar and cinnamon.
- Cut the butter in small cubes and add it to the mixture using your fingers creating crumbs.
- Spread the topping over the cherrie filling.
- Bake for 30 minutes.
- Wait a couple of hours before cutting in squares.
- Buon appetito!