Sour Cherry Crumble
The topping for each sour cherry crumble has almonds, cinnamon, brown sugar and oats. They are baked in individual ramekins.
Servings: 6 individual crumbles
Ingredients
- For crumble
- 1 cup old fashioned oats
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 cup whole almonds, roughly chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup 1 stick chilled unsalted butter, cut into small pieces, plus more for greasing ramekins
- For cherries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 4 cups sour cherries, fresh or frozen, pitted
Instructions
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
- In a medium bowl, combine the oats, flour, brown sugar, almonds, salt and cinnamon. Rub the butter into the mixture creating small clumps. Spread the crumble in a single layer on the sheet pan and bake for 10 minutes until it is just starting to brown.
- Butter the ramekins. In a large saucepan over medium heat, combine the sugar, cornstarch, lemon juice, vanilla extract and sour cherries. Cook the cherries, stirring occasionally, until they soften and the juice thickens, about 10-15 minutes.
- Divide the cherries evenly in the ramekins. Top with the crumble. Bake for 15 minutes until the crumble is golden brown, and the fruit is tender. Cool slightly before serving.
Nutrition
Calories: 470kcal | Carbohydrates: 72g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 115mg | Potassium: 283mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1693IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 4mg