Stovetop Cherry Crumble
One of the great finds of my recent shopping trip were richly ripened cherries. Freshly rinsed, I could eat them as is, but had so many that I decided to whip up a little crumble.
You can take the time and trouble of baking this off, but stovetop cooking takes a fraction of the time. It also keeps the kitchen cool and is just as delicious, in my opinion.
I don’t make large batches, unless I am serving a crowd, but if you are, the recipe can easily be doubled or tripled.
- ½ cup rolled Oats
- 1/3 cup chopped Pecans
- 2 tablespoons Butter (or butter replacement)
- ¼ cup Almond Flour
- ¼ cup packed Brown Sugar
- 1/2 teaspoon ground Cinnamon
- 1 pound pitted Cherries
- 1 tablespoon Cornstarch
- 1 Orange, zested and juiced
This is going to go quickly, so don’t walk away from the pan. Use a heavy bottomed skillet. It can be cast-iron, or any good pan you have, that distributes heat evenly.
First, let’s make the topping.
- Over a low heat, add the oats and pecans to toast in the dry pan. Stir frequently so the mixture does not scorch. It will start to smell fragrant and lightly color, which is what you want.
- Add the Butter, Almond Flour, Brown Sugar, and Cinnamon stirring to combine. When the butter is totally melted, and all the ingredients are coated evenly, empty the topping into a bowl, and set aside to cool. See? Very fast.
- Using the same pan, add the Cherries, Cornstarch, Orange Zest and Juice. Stir till combined. It will take a few minutes to thicken, so keep stirring until the mixture bubbles and the fruit softens.
- Let the fruit cool a bit. This can be served warm but not hot!
- Spoon the cooked fruit mixture into serving cups, and add the crumble topping.
Please taste your cherries first! I have used less sugar if my fruit is already sweet. You need some sugar to pull the mixture together but not much. Trust your taste buds.
You can use your favorite nut, instead of pecans. I have made this with chopped almonds and added a half teaspoon of almond extract. So good!
You can mix the fruit! Have some apples? Blueberries? Cranberries? Use your favorites.
The cherries are cooked until softened. They can be fairly firm and the taste will be just as delicious. I like the slight firmness but make this to your personal taste.
This works just as easily with frozen fruit. You see how quickly it all comes together, so this is one of those desserts you can make when you have unexpected guests.
You can top this crumble with a bit of whipped cream or ice cream to make it fancy. I don’t add that fat and calories to mine, but folks can top their own, as they like it. I love it plain.
Another spin on serving is using it in a parfait. The fruit is sweet enough, and the topping crunchy enough to stand up to being layered with fat free, plain or flavored yogurt. Make it the night before for a pretty, on-the-go breakfast. Serve it on your brunch table for a sweet ending to the meal.