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| A crumble that will be a great addition to your dessert recipes! |
2 tablespoons cornstarch
pinch salt
3 pounds of rainier cherries pitted
1 cup flour
1 cup dark brown sugar
2 tablespoon toasted crushed almonds
1/3 teaspoon cinnamon
7 tablespoons butter
cooking oil spray
Preheat oven to 400 degrees. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, mixing coating well.
Combine flour, sugar, almonds,cinnamon and butter in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries. Place skillet on a cookie sheet. Bake at 400 degrees for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven, let stand 20 minutes. Serve warm with bing cherry ice cream, whipped cream, (it's great by itself.)
