With the cherry season at its peak, this Cherry Almond Crumble is a delicious and easy dessert ready in about 40 minutes.
In my recent post, I complained I am never able to try many cherry recipes during a relatively short cherry season. On the side note, when we used to live in Russia, the season was truly short, between June and mid of July with the late cherries being overripe, almost mushy. Here in Canada you can find really nice cherries at a decent price up to the end of August #NoComplains
Anyway, it looks that I’ve been doing better this year. It’s my second cherry recipe I’ve shared, and there are 2 more ready to go. Besides, there are some crazy (crazy delicious) ideas I hope to try.
Lately, there’s been a nice price for cherries at some stores, about 3 Canadian dollars for 2 pounds. Not bad, eh? This decent price allows me to use some cherries in cooking.
If I had a chance to make a cherry based dessert only once in a season, I will probably choose for a pie. Oh boy, fresh cherries make the perfect addition to a pie, tart, galette or crumble, don’t they?
Also, if I need to choose between a pie, tart, galette or crumble, I will likely to choose the last one.
As you can see, I didn’t hesitate and made this delicious Cherry Almond Crumble (Indeed, that was Andrey’s pick from a few suggested options.)
If you ask me why I am in favor of crumbles, there are just a couple of simple reasons.
1. It’s so simple to make a crumble. Just drop the fruit and scatter over it the dough :)
2. I like the ratio of fruit or berries to the dough.
3. I believe since there’s not as much dough as in a regular pie, crumbles ain’t that dangerous to eat.
4. Finally, depending on the season, you can make dozens of different crumbles!
Cherry Almond Crumble
This Cherry Almond Crumble turned out so good. Moderately sweet and tart at the same time, succulent, with delicious buttery crumbs over the fruit. The almonds definitely add the additional crunch to the crumble. The only one thing I should mention that it took a little longer to bake the crumble than usual, around 45-50 minutes. Since the cherries were juicy, the crumbles on the top looked soggy and underbaked for a while. I know some recipes suggest covering cherries in some corn starch to avoid this. But I didn’t mind waiting a little longer although it was quite hard to wait because of these breathtaking flavors.
I mean, you should try this crumble. Also, since I am a super nice guy (today), I’ve decided to prepare for you a list of some crumble ideas from this blog. Enjoy, friends! Which one would you choose?
- about 3 cups pitted cherries, whole or halved
- about 1 teaspoon of cinnamon or more, to taste
- 5 tablespoons butter, cold and cut into small cubes + 1 tablespoon more for greasing
- 1/2 cup golden sugar
- 2/3 cup pastry flour
- 1/3 almond slivers
- Preheat oven to 180 degrees C (320 degrees F)
- Butter the deep baking dish, place the cherries, and sprinkle with 1/2 cinnamon.
- To make the crumb topping, combine the flour, almonds, sugar, butter, and the remaining cinnamon. Blend with your fingers until the mixture forms crumbs. You may need to add a little more either flour or butter for the right texture.
- Scatter the crumbs over the cherries and place in the oven for about 35-45 minutes or until the crumbles are baked and golden brown. If the top has started to brown fast, cover the top with a piece of foil.
- Remove from the oven and let cool slightly. Serve warm or cold, with a scoop of ice cream if desired.