Serves 6 people. Makes 1 tray, about 9" x 9" square baking pan. (Pictured, baked in a 10"L x 4"W oval ovenware)
Fruit crumbles are one of my all time favorite ways to finish a meal. Quick and easy to make with no-hassling serving rules to follow. With cherries in abundance this time of year, give this buttery and fruity dessert a shot!
In my opinion, sour cherries are the best for pies and crumbles. In my part of the country, however, sweet Bing cherries are the most common fresh variety available. And with summer sales at the market, Bing cherries are also the most affordable. Have no fear, though, this version compensates beautifully with the tartness of freshly squeezed lemon juice. The cardamom enhances the fresh cherry flavor creating balance between the contrast of tart and sweet. Finally, the almonds provide a textural crunch and creamy nuttiness cannot be understated.
For pitting the cherries, the easiest way is to purchase a cherry pitter. This inexpensive tool is an invaluable time saver in the kitchen. A quick internet search will reveal many options ranging from $10 - $15. It's also nice because the cherries remain whole, but otherwise, cut the cherries in half with a pairing knife and remove the pit carefully with the tip of a knife.
Crumb Topping
6 oz all purpose flour
4 oz granulated sugar
1/4 tsp salt
4 oz cold unsalted butter, cut into small cubes
1/2 cup slivered almonds
Cherry Filling
About 20 oz fresh sweet cherries, pitted and stems removed
1 oz (2 Tbsp) fresh lemon juice
3 1/2 oz granulated sugar
1 1/2 Tbsp all purpose flour
1/2 tsp cardamom
1/4 tsp salt
2 Tbsp melted butter
Directions
Preheat oven to 350F degrees with the oven rack in the middle position. Grease a 9x9"-inch pan or a 10x4"-inch oval oven-safe dish.
Make Crumb Topping: In a medium bowl, mix the flour, sugar, and salt together. Add the butter cubes into the flour mixture. Using two knives, pastry blender, or your hands, cut the cold butter cubes into the flour. Continue cutting the butter into the flour until the mixture resembles course crumbs. Lightly toss in almonds. Set aside.
For Cherry Filling: Place the cherries into the greased baking pan, making sure the cherries are evenly distributed. Drizzle the lemon juice evenly over the cherries.
In a small bowl, mix together the sugar, flour, cardamom, and salt. Evenly sprinkle the sugar over the cherries. If you like, you can lightly toss the cherries in the pan, but this is not necessary.
Evenly coat the cherry mixture with the crumb topping. Place the baking pan on a foil-lined sheet pan to catch any spill over during baking.
Bake the cherry crumble for 35 minutes, then brush the top with melted butter. Return back to oven and bake until the cherry filling is bubbling on the edges through the crumb topping, about another 10 to 15 minutes.
Cool slightly before serving. Best served slightly warm with a scoop of vanilla ice cream.
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