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Cherry-Almond Crumble
Source: Eating Well

Tip: You can purchase gadgets designed for pitting both cherries and olives at kitchenware stores.

Rating:
Prep Time: 20 minutes
Cook Time: 70 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Filling
0.33333 cup  sugar
1 tbsp  cornstarch

Topping
0 1/2 cup  packed light brown sugar
1 tsp  ground cinnamon
0 each  salt
1 tbsp  butter
1 tbsp  canola oil
3 tbsp  frozen orange juice concentrate
Directions
  1. Preheat oven to 375°F. Coat an 8-by-8-inch baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.
  2. To make the filling: Combine cherries, raspberries, sugar, cornstarch, lemon juice and kirsch or brandy (if using) in a large bowl. Toss to coat. Place the filling in the prepared baking dish. Cover with foil and bake for 20 minutes.
  3. Meanwhile, make the topping: Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are moistened.
  4. When the filling has baked for 20 minutes, stir it and sprinkle the topping evenly over the surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until fruit is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.

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