Cherry Crumble

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I’m starting to think I should have a section in here just for crumbles, pan-dowdies, buckles, and the rest.  This we found in the paper but due to missing ingredients we changed it enough that we can call it our own now.  This recipe serves four decent bowls of the stuff, so if you want a big one for parties, I’d double it.

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Start with 1 1/2 pounds sweet cherries.

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You’ll want to pit those suckers.  We used this convenient cherry/olive pitter and it was super fun.  Once you’ve done that, preheat your oven to 350°F.

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Spread those pitted cherries in an 8″ x 8″ dish (or the oblong/oval equivalent) and toss them with about 3 tablespoons granulated sugar and 2 tablespoons lemon juice.  If your cherries are on the tart side you may want to increase the sugar amount.

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In a smallish bowl, mix together 1/2 cup flour, 1/2 cup oats, 2 teaspoons ground cloves, and 3/4 cup brown sugar.

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Add to that 1/3 cup butter and use a pastry blender or your fingers to rub the butter throughout the flour/oat mixture until it resembles coarse crumbs.

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Sprinkle that stuff all over the top of the cherries in your dish and bake for 30-35 minutes, until the fruit is bubbling and the topping is nice and brown.

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Serve hot or cold — extra good with ice cream.

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