Number of servings : 8
Prep time: 20 minutes (one hour to drain cherries)
Cooking time: 35 to 40 minutes
Type of meal : | Desserts | Desserts
Special diet :
675 g fresh California Bing cherries, washed, halved and pitted
1 cup (250 mL) apple juice
¼ cup (50 mL) walnuts
¾ cup (175 mL) all purpose flour
1 cup (250 mL) granulated sugar
¼ cup (50 mL) firmly packed light brown sugar
½ cup (125 mL) rolled oats (not quick-cooking oatmeal)
7 tablespoons (100 mL) (1 stick) unsalted butter or margarine, cut into pieces 1/3 cup (75 mL) cornstarch
1 pinch salt
¼ teaspoon (1 mL) almond extract
- Preheat oven to 350ºF. Place the cherries in a bowl and pour the apple juice over them. Set aside for one hour.
- Spread walnuts on a cookie pan and place in oven. Bake for 8-10 minutes, until lightly toasted. Remove from oven and set aside. When cool, roughly chop nuts.
- While walnuts are roasting, prepare the crumble topping. Toss together the flour, 50 mL of the granulated sugar, the brown sugar, the rolled oats and the chopped nuts in a bowl.
- Cut in the butter or margarine with a pastry blender or rub it in with your fingers until the mixture resembles coarse crumbs. Set aside.
- Strain apple juice off cherries and place in a heavy 2 L (2-quart) saucepan.
- Stir in the remaining 175 mL (2/3 cup) of granulated sugar, the cornstarch and the salt. Cook over medium-low heat, stirring constantly, until the mixture is thick and bubbly. Remove from the heat.
- Stir in the cherries and almond extract. Spoon the mixture into a deep 1.5 L baking dish. Sprinkle crumble topping over the cherries.
- Bake 35 to 40 minutes, until the crumble is bubbly at the edges and the topping is golden brown. Serve warm with vanilla ice cream.