C — These cherries need to be eaten.
There was a sale. I bought a lot. I was suppose to make cherry pie, but didn’t. I made smoothies and cherry milkshakes instead. I’m not really in the mood to make pie this week. The crust part scares me. Nasty store bought stuff? No thank you. These cherries won’t be enough for Jim. What to do? What to do? What to do?
Cherry crisp no … cherry crumble. YES!!! What’s the difference between a cherry crisp and a crumble? One has whole oats and the other has ground oats. The ground ones I prefer more.
Granola from the market, sugar, flour, butter, salt and lemon is all I need. And, of course, some vanilla ice cream and I am in heaven.
| Cherry Crumble |
- 4 cups pitted fresh cherries (about 2½ pounds unpitted)
- 4 tbsp cornstarch
- ⅔ to ¾ cup brown sugar (adjust this according to the sweetness of your cherries)
- ⅛ teaspoon salt
- Juice of half a lemon
- ¼ tsp vanilla extract
- 1 tsp cold unsalted butter, cut into small bits
- 1 cup of your favorite granola
- ½ cup All-purpose flour
- 1 tsp brown sugar
- 4 tbsp melted butter
- Preheat oven to 350 degrees. Combine all filling ingredients and set aside.
- In a food processor add granola, flour and brown sugar together. Pulse until finely chopped. Add melted butter and pulse briefly.
- In a parchment paper lined pan, place cherry filling to cover bottom. Add granola and bake for 30 minutes or until topping is nicely brown and crispy.
- Remove from oven and let rest for 10 minutes.
- Serve with vanilla ice cream.
- Enjoy!
Pie filling adapted from http://smittenkitchen.com/blog/2008/06/sweet-cherry-pie/