Cherries have been on sale at the grocery store the last couple weeks. I can’t pass up a good deal on produce that I hardly ever enjoy, so I bought a medium-sized bag each of the last two weeks.
We ate them plain with lunches the first week, but I wanted to do something special with them this week.
Enter: warm cherry crumble.
Here’s the recipe (adapted from Eating Well):
2 cups quartered, pitted cherries
2 1/2 tablespoons (2 tablespoons + 1 1/2 teaspoons) sugar
1 1/2 teaspoons cornstarch
1 1/2 teaspoons lemon juice
1/3 cup whole-wheat flour
1/4 cup old-fashioned or rolled oats
1/4 cup shredded sweetened coconut
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons cold butter, cut into small pieces
1 1/2 teaspoons vegetable or canola oil
1 tablespoon chopped almonds (or walnuts or pecans)
Preheat oven to 350 degrees. Spray four ramekins with nonstick cooking spray and arrange on a baking sheet.
In a small bowl, mix filling ingredients and let stand for a couple minutes to allow cherries to macerate in sugar and lemon juice.
Distribute filling mixture evenly among four ramekins. Bake covered for 15 minutes until filling is hot and bubbly.
In a medium bowl, combine topping ingredients except butter, oil and nuts. Stir to combine.
Add butter and oil and mix until mixture resembles slightly moistened sand. (I used my fingers to press the butter into smaller pieces and mix in with the dry ingredients.)
Sprinkle topping evenly over filling in each ramekin. Top with almonds and bake uncovered for 20 minutes. Let cool a bit before serving.
Mmmm. Looks delicious, right? These crumbles were amazing—sweet, warm, gooey and crunchy (at the same time) and comforting—like a little hug in a
mug ramekin. They would be great with blueberries, raspberries, even apples instead of cherries…oh, and topped with whipped cream or ice cream, if you’re feeling indulgent.
We enjoyed these for dessert after the hockey game Saturday night and again for breakfast Sunday morning (good fuel for a cold 5-mile run later that afternoon).
We’ve got a boring week ahead as we muddle through work, clean out our fridge and pack in advance of our little weekend trip to Cedar Rapids, Iowa, where the Muskegon Lumberjacks have a game Friday night and where my cousin, her husband and their baby boy live. We’re looking forward to a fun road trip (Pray for good weather!) and a fun visit.
I took some time Saturday night to plan our meals for the week, and I only came up with one recipe to share with you all…so stay tuned for that, but also stay tuned for at least one update from Iowa.
Have a great week!