Monday, December 6, 2010

Rainier Cherrry Crumble

2 T cornstarch
2 T fresh lemonjuice
dash of salt
3 lbs. Rainier cherries, pitted

1 cup flour
1 cup brown sugar
1 T finely chopped toasted almonds
1/4 tsp ground cinnamon
1/8 tsp salt
7 T chilled butter, cut into small pieces

Combine cornstarch, juice, dash of salt and cherries in a large bowl, tossing well to coat. Pour cherry mixture into greased 9 in cast iron skillet or a pie pan works as well.

Combine flour and next 4 ingredients (through 1/8 tsp salt) in a bowl, cut in butter with a pastry blender until mixture is crumbly. Sprinkle flour mixture over cherries

Bake at 350 for 35 minutes or until filling is thick and bubbly and topping is lightly browned.

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