It's cherry season, which means it's time to head out to the orchards and pick some Michigan cherries.
Chef Jill Acker-Ray loves using locally grown cherries in many of her recipes, and taught us how to make a delicious Cherry Crumble.
- 2 cups all-purpose flour
- 1 1/4 cups finely ground almonds
- 3/4 cup packed brown sugar
- 1 cup butter, cut up
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon finely shredded lemon peel
- 4 cups frozen unsweetened pitted tart red cherries, thawed and drained
- 1/2 teaspoon almond extract
1 Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
2 For crust, in a large bowl, stir together the flour, almonds, and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Remove 1-1/2 cups of the mixture; set aside. Press the remaining mixture evenly onto the bottom of prepared baking pan. Bake in the preheated oven for 15 minutes.
3 Meanwhile, for filling, in another large bowl, combine the granulated sugar, cornstarch, and lemon peel. Add cherries and almond extract; toss gently to combine. Spoon cherry filling over hot baked crust, spreading evenly (mixture will be wet). Sprinkle with reserved crumb mixture.
4 Bake about 40 minutes more or until filling is bubbly and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the baked mixture out of the pan. Invert onto a baking sheet; remove foil. Invert again onto a cutting board. Cut into bars. Makes 32 bars.
Layer bars between sheets of waxed paper in an airtight container and cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.
For more recipes by Chef Jill, follow her on Facebook.