Cherry Walnut Crumble
Cherry walnut crumble is great served right out of the oven. All you need is a scoop if ice cream to top this dessert off! Enjoy!
- 1 1/2 pounds fresh California Bing cherries, washed, halved and pitted
- 1 cup apple juice
- 1/4 cup walnuts
- 3/4 cup all purpose flour
- 1 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup rolled oats
- 7 tablespoons unsalted butter or margarine, cut into pieces
- 1/3 cup cornstarch
- 1 pinch salt
- 1/4 teaspoon 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 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.
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