Vintage Kitchen Notes: Cherry Almond Crumble

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!

Cherry Almond Crumble

Adapted from Vintage Kitchen Notes

Making the Cherry filling

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper, set 4 individual pie plates on it and set aside.

In a medium saucepan over medium heat, cook:

4 cups Cherries, pitted (I used fresh, but you can also use frozen)

4 Tablespoons Dark Brown Sugar

Juice of 1 Lemon

1 Tablespoon Bourbon (you can also use Brandy)

2 teaspoons Arrowroot Starch dissolved in a bit of water

Cook for about 5 minutes until cherries are juicy and sauce begins to thicken.

Then remove from heat.

While the cherries are cooking, make the almond crumble topping.

In a medium bowl, blend with a pastry cutter.

1/2 cup Flour

1/2 cup Oats

1/2 cup Dark Brown Sugar

1/2 cup butter (1 stick)

Then, stir in 1/2 cup sliced almonds.

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.

Print this recipe

Enjoy!

Isn’t this a trip? Fountain at LA Public Library

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

Christina Conte says

August 30, 2013 at 6:58 am

Oh yum! I just made one (sans almonds) about a week and a half ago!

Have Apron....Will Bake says

August 30, 2013 at 10:02 am

Oh yum! I really shouldn’t read this early in the morning before breakfast!! Oats and fruit, I’d call that breakfast any day! Looks fabulous, Susan.

Paula @ Vintage Kitchen Notes says

August 30, 2013 at 1:09 pm

OMG Susan, this is so sweet of you! The crumble is luscious and you added bourbon!! Love that twist, and you’re right, there are SO many different combinations. Thanks my friend!

Laura (Tutti Dolci) says

August 30, 2013 at 8:49 pm

I love crumbles, this looks so good with the fresh cherries and almonds!

Cher Rockwell says

August 31, 2013 at 10:44 am

It’s 6:45 in the morning here and this definitely looks like breakfast food to me!

Cocoa and Lavender says

September 2, 2013 at 4:11 pm

Isn’t Paula’s blog great? I love how we each find joy in others’ successes in the kitchen. Love your plates – are they Italian?

- Susan Lester says
  
  September 2, 2013 at 6:43 pm
  
  Yes, David, Paula is fantastic. I only wish she lived closer, but who knows? We may all meet one day. I love how we inspire each other. We got these plates at Cost Plus – they’re from Portugal.

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