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Cherry Almond Crumble – small batch – #SRC

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Cherry Almond Crumble
Me and cherries, we’ve had a torrid love affair for decades, a very unbalanced one I might add.
On my part I keep my end of the bargain and consistently put them way up there in the fruit love list, rush to buy them whenever they make an appearance and never ever look at the price.
The problem is right there, in the sentence before. They make an appearance sporadically, for a short few months, if that.
Quite unbalanced relationship as I was saying.
Still, when I saw a sweet cherry crumble for two among the list of dessert recipes in Melissa’s blog, Brooklyn Locavore – which implies the use of locally grown ingredients and a very conscientious way of eating, something I find very inspiring –  my feelings for those little red darlings rushed to the surface, untouched by the long absence. It’s my first post with the Secret Recipe Club, and I think it well deserves a bowl of sweet cherries.
 Cherry Almond Crumble

Cherry Almond Crumble
Last summer I froze some perfectly ripe ones, ready to make my winter less wintery, along with raspberries and blackberries. They have already appeared in the berry ricotta squares, the stellar blackberry cheesecake ice cream and the cherry caipiroska.

Now, aren’t crumbles one of the best desserts ever? They take little time to prepare, almost any fruit can be used, no need for baking or knife skills, rustic is what we should aim for, and are meant to be eaten directly from the pan. Perfection really.
Cherry Almond Crumble

Cherry Almond Crumble

The winter days have been quite disobedient this season thowing spring temperatures every other week. You put on the gloves and extra blanket, you take off the gloves and extra blanket, you long for a hot chocolate the day after sipping strawberry caipirinhas outside, you find sweet fantastic strawberries in the market while making a lentil chorizo stew at home. You get the idea.

How about a bubbly cherry crumble with almonds and oats on top? A generous one too, these ramekins turned out to hold a more than decent portion for one, but who’s counting if we’re eating cherries.
Cherry Almond Crumble

So my first tought was to make a gluten free crumble with cherries.

Like any type of diet or cooking technique it’s not hard once you understand what works and what ingredients are available. It turns out that the amount of different gluten free flours available is mind blowing. I had made a similar one a month ago, with pears and chocolate, for a crowd. Besides the fact that eveyone thought there were apples in the filling and I was expecting some plates to be graciously abandoned while nobody was watching when they heard about pears, this was a huge hit. The topping especially. Who knew.
Then I realized I had used oats, which is not gluten free. Or is it? From what I heard throughthe years, it’s not the oats themselves, but the cross contamination, the fact that some wheat will inevitably end up mixed with them. So that’s that.
Cherry Almond Crumble

But if you still want to make it gluten free, simply use some almond flour instead of the oats, or coarsely ground almonds work too.

Either way this is a great dessert whether you eat it in the winter or spring. Or summer, or fall.
.Cherry Almond Crumble
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cherry almond crumble

Cherry almond crumble

  • Yield: 2 servings 1x
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Ingredients

For the cherries:

  • 2 cups  pitted cherries (fresh or frozen)
  • 2 Tbs light brown sugar
  • Juice of ½ lemon

For the crumble:

  • ¼ cup  quinoa flour
  • ¼ cup steel cut oats
  • ¼ cup light brown sugar
  • ¼ cup  sliced almonds
  • ¼ cup 60g butter
  • Powdered sugar (for serving)

Instructions

  1. Preheat the oven to 350ºF /180ºC. Butter two oval, shallow ramekins.

For the cherries:

  1. Put all ingredients in a saucepan and cook over low heat until syrupy and the cherries begin to soften, about 5 minutes.
  2. Divide equally among prepared ramekins.

For the crumble:

  1. In a bowl mix flour, oats and sugar. Add butter in small pieces and with your hands or a fork, mix until the butter is mixed with the dry ingredients. It will be lumpy.
  2. Add the almonds, mix lightly and divide equally over the cherries.
  3. You can do this crumble in a food processor with the steel blade, but the resulting mixture will be finer.
  4. Bake for about 30 minutes, until the top is lightly golden and the filling is bubbly.
  5. Dust with powdered sugar before eating.
adapted from Bklyn Locavore

 

 

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Comments

  2. Your photos are amazing and those crumbles look incredible! Nicely done!
    Renee – Kudos Kitchen

    Reply

  3. You had me at cherry Paula! These look divine and your photos turned out gorgeous! I love SRC 🙂

    Reply

  7. I am looking forward to your SRC posts to come – these pictures are so absolutely amazing! I love the one with the spoonful of the crumble steaming.

    Welcome to Group D and happy first reveal day! 🙂

    Reply

  8. These photos are incredible, Paula. The one with the smoke…oh my goodness. Talk about tempting. I can't believe these gorgeous cherries you found and all the goodies you're making with them. Love this crumble-so lovely.

    Reply

  9. I have a huge weakness for cherries. To me, they rank right up there with caramel and I would sell government secrets (if I had any) for both of them!

    Reply

  13. Fruit desserts are my favorite! I also freeze cherries, otherwise we wait an entire year to savor their sweetness! A radiant crumble!

    Reply

  15. What a wonderful recipe!! Your photos are gorgeous also, makes me want to run out and buy some cherries! Great pick for SRC~ Lynn @ Turnips 2 Tangerines

    Reply

  17. I love anything cherries! This not only looks spectacular I bet it tastes awesome. And your photos are, too.

    Reply

  18. I was so confused for a minute when you spoke of winter. I become so focused in my own seasons that I forget to think where others live. A new friend of mine in Australia is complete opposite from Brooklyn. Such a wonderful adaptation of my recipe! I need to try your version now. Beautiful photography, especially she shot of the fork with the steam coming up.

    Reply

  19. Ooh, this looks SO fantastic – what a fantastic use of cherries. Great pick for the SRC!

    Reply

  20. You are amazing, Paula! As I understand it, English was not your first language, yet your expression is so poetic and engaging. And, of course, your cherry crumble with oats has my tummy yearning for a delicious bite:)

    Reply

    • Thanks Kim, alwasy so sweet! It will always be my second language, but I spent two years in California when I was 14, and going to school made it stick eventually.

      Reply

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