Cherry Almond Crumble Recipes

CHERRY ALMOND CRUMBLE

Steps:

• Preheat oven to 400 degrees F.
• Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet.
• Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream.

YOU'LL WANT TO INDULGE IN NIGELLA LAWSON'S BERRY DELICIOUS CHERRY AND ALMOND CRUMBLE

Steps:

• In a medium bowl, combine first 4 ingredients. Cut 8 Tbsp (1 stick) butter into ½-inch cubes. Use your fingertips, a pastry blender, mixer or food processor to cut butter into flour mixture until it looks like rough, pale oatmeal with a few flattened pea-size lumps of flour. Add ¼ cup sugar; mix with a fork. (Chill or freeze until needed.) In a wide, heavy-bottom saucepan over medium-low heat, melt remaining 2 Tbsp butter. Stir in remaining 1 Tbsp sugar and apples. Cover and cook 20-30 minutes or until apples are soft and beginning to break down, stirring occasionally. Transfer half of apples to a heatproof bowl; use an immersion blender to puree (or puree mixture in a blender); return puree to pan. Increase heat to medium-high. Stir in cherries; cover and cook 3 minutes. Uncover; cook 2 minutes (cherries may not thaw completely at this stage). Remove from heat; stir in vanilla and almond extracts. Turn fruit into a 9-inch pie dish. (At this point you can let it stand up to 3 hours or refrigerate up to 5 days.) Preheat oven to 375°F. Top fruit with crumble mixture. Sprinkle with sliced almonds. Bake 30 minutes or until filling is bubbly, topping is golden and almonds are toasted. Let stand 15 minutes before serving.

CHERRY PIE WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
• In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.