|Fresh from the oven
My friend, Paula, of Vintage Kitchen Notes, has a beautiful blog. She lives in Buenos Aires, Argentina, so experiences seasons at the opposite time of year to us in SoCal. Her posts are often thought-provoking, and always inspiring. Please take time to visit her blog – it is so filled with wonderful photos that it will be like a mini-vacation.
When I saw Paula’s post for Cherry Almond Crumble, I happened to have a big bag of luscious cherries in my refrigerator! This dessert has the perfect ratio of cherries to topping and the fresh cherry flavor really shines through. This is a great recipe to play with, so make it your own with different fruits, nuts, and liqueurs.
Because I made some changes to her original recipe, I’m going to post my version here with a link back to hers. Click here for Paula’s recipe.
|Just look at the color of the cherries!|
|Making the Cherry filling|
Divide cherries and sauce among 4 pie plates and divide crumble topping on top of each of them.
Make sure cherries are covered with topping.
Bake for 30 minutes, until the top is lightly golden and the filling is bubbly.
Top with whipped cream, if desired.
|Isn’t this a trip? Fountain at LA Public Library|