Sour cherry crumble

By Derek Dammann
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SERVES
4

Ingredients

CRUMBLE TOPPING

  • 1/4 cup (60 ml) butter, room temperature
  • 1 1/2 cup (360 ml) almond flour, blanched
  • 1/2 cup (120 ml) almonds, crushed, blanched
  • 1/4 cup (60 ml) brown sugar
  • Salt

FILLING

  • 4 cups (950 ml) sour cherries, pitted (frozen or canned)
  • 1/2 cup (125 ml) sugar
  • 2 tablespoons (30 ml) amaretto
  • 2 tablespoons (30 ml) cornstarch
  • 1/2 lemon, zest, 1 teaspoon (5 ml) juice
  • 1/2 vanilla bean, scraped
  • 4 tablespoons (60 ml) cold butter, cubed

TO SERVE

  • Vanilla ice cream (optional)

Directions

CRUMBLE TOPPING

  1. In a medium bowl, combine the almond flour, almonds, brown sugar and salt; whisk to combine. 
  2. Add the butter and combine until crumbly but not fine.
  3. Keep refrigerated until ready to use.

FILLING

  1. Preheat oven to 375 F (190 C).
  2. In a large bowl, combine the cherries, sugar, amaretto, cornstarch, lemon zest, lemon juice, vanilla, and mix until evenly combined.
  3. Transfer to a baking dish. 
  4. Spot the surface of the filling with the cubed butter.
  5. Sprinkle the crumble topping evenly across the top of the filling. 
  6. Bake 20-25 minutes, until golden and bubbly.
  7. Serve hot with vanilla ice cream (optional).

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