Backyard Cherry Pie Crumble

Photo by Kathy Darrow



Admit it, we LOVE cherry pie, but making a crust may keep us from putting in the effort. FBG Gleaner Kathy Darrow has a work around that solves that tedious problem with delicious results -- just crumble the crust.

Her recipe starts with growing her own sour cherries via a backyard tree and ends with a bit of ice cream on top.

Pitting tip:Placethe cherries under water in a deep bowl before you start pitting. When the cherry juice goes everywhereduring the act of pitting, it will go into the surrounding water and not all over your clothes creating stains that will never wash out.

Cherry Pie Crumble

Ingredients for crumble crust:

6 T. butter, softened

½ cup brown sugar

1 t. vanilla

½ cup flour

¼ t. baking soda

½ t. ground cinnamon

1 ½ cup rolled oats

1 cup almond flour

Blend butter, sugar and vanilla

Sift together flour, baking soda and cinnamon

Stir flour mixture int butter mixture

Stir in oats

Stir in almond flour

Press half of oat mixture in a buttered 8 x8 inch pan

Ingredients for filling:

1 ½ cups fresh or frozen sour cherries

2/3 cup sugar

¼ cup corn starch

Heat cherries in sauce pan till juices are bubbling

Blend sugar and cornstarch in a bowl

Stir in sugar/cornstarch mixture to hot cherries

Lower heat and stir till thickened

Cool

Spread cherries onto crumble mix 

Sprinkle remaining crumble over cherries and gently press

Bake at 350 F for 30 minutes or until lightly browned.

Let cool before cutting.