Rainier Cherry Crumble

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 35 minutes

Servings:

Calories: 350kcal

Ingredients

3 lbs Rainier Cherries pitted***++
2 Tbsp Cornstarch
2 Tbsp Lemon Juice
1 Cup of Flour
1 Cup of Brown Sugar packed
2 Tbsp of Toasted Almonds coarsely chopped
1/4 tsp Cinnamon
1/8 tsp Salt
8 Tbsp Butter cut into small pieces

Instructions

Preheat oven to 400 Degrees.
Place pitted cherries in a large bowl and add Cornstarch & Lemon Juice. Toss cherries to coat in mixture.
Pour cherry mixture into 9 inch pie plate or 9 inch cast iron skillet.
Combine Flour, Brown Sugar, Pecans, Cinnamon, & Salt in a medium bowl.
Cut butter pieces into flour mixture with a Pastry Blender or 2 butter knives. Do this until it looks like coarse meal.
Sprinkle Flour mixture over cherries.
Place in oven and bake for approximately 35 minutes, or until top begins to brown and cherry mixture thickens.
Let stand for approximately 15 minutes before serving.
Serve warm by itself or la mode!

Notes

***You may substitute with other cherries, such as Bing, but add 1/2 cup of sugar to cherries
++Tip: Invest in a sturdy cherry pitter, this is the most time consuming part of the prep and will go quicker with a cherry pitter. I have an OXO one, which works great!

(This recipe was adapted from the Rainier Cherry Crumble recipe in Cooking Light Magazine).

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