Rainier Cherry Crumble

By Snoo

Rainier cherries are the very sweet offspring of sweet tart Bing cherries. If you can't find Rainier cherries, you can substitute the Bing variety, but you'll likely need to add a little sugar to the filling to balance the tartness.

serving size: about 2/3 cup
Cal 250
Fat 9g
Protein 3g
Carb 54g
Fiber 3g
Sodium 110mg

Ingredients

• Ingredients:
• Cooking spray
• 2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• Dash of salt
• 3 pounds very sweet cherries, such as Rainier, pitted
• 4.5 ounces all-purpose flour (about 1 cup)
• 1 cup packed light brown sugar
• 1 tablespoon finely chopped almonds, toasted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 tablespoons chilled butter, cut into small pieces

Preparation

Step 1

1. Preheat oven to 400°.

2. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.

3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries. Place skillet on a jelly-roll pan. Bake at 400° for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.