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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An excellent (and somewhat low-calorie) dessert perfect for the summer! Use fresh cherries for the best result! From - This is based on the recipe for the Cherry-Almond crumble. I didn't have a few ingredients, so I made some changes. Ingredients:
44 oz cherries, sweet, pitted |
1/2 cup sugar |
2 tbsp cornstarch |
2 tbsp lemon juice |
1 cup whole-wheat flour |
1 cup rolled oats |
1 cup light brown sugar, packed |
2 tsp ground cinnamon |
1 pinch salt |
2 tbsp butter, cubed |
2 tbsp canola oil |
6 tbsp water |
Directions:
1. Preheat oven to 375. Coat an 9x13-in baking dish with cooking spray.
2. Make the filling: Combine stemed & pitted cherries, white sugar, cornstarch, & lemon juice in a large bowl. Toss to coat.
3. Pour the filling into the prepared baking dish. Cover with foil and bake for 20 minutes.
4. While the filling is baking, make the topping: Mix flour, oats, brown sugar, cinnamon and salt in a medium mixing bowl with a fork. Add the butter and blend into the dry mix with a pastry blender or your fingertips. Add the oil, and stir to combine. Add the water, one tbsp at a time, until the mixture is just moist throughout, creating crumbles.
5. When the filling has baked for 20 minutes, remove it from the oven. Mash the cherries with a fork or potato masher, creating large chunks. (If the cherry mix is very liquid, you may want to add a little more cornstarch to thicken it up.) Sprinkle the crumble mix evenly over the top of the filling.
6. Bake, uncovered, for 20 to 25 minutes, until the filling is bubbly and the topping is lightly browned. Allow to cool at least 10 minutes before serving.
7. Serve warm or at room temperature, with non-fat frozen yogurt or a dollop of whipped cream, if desired (not calculated in nutritional information).
8. Makes (16) 1/2 cup servings.
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