Cherry Raspberry + Almond Crumble
Crisps or crumbles are such a perfect application for an abundance of fruit, no matter the season. They highlight the flavors of the fruit, allowing them to truly shine like a pie would, but with much less effort to whip up. This version with sweet, rich cherries and slightly tart raspberries pairs perfectly with the crunchy almond crumble topping. Serve warm with vanilla ice cream and there's really nothing better.
Cherry Raspberry + Almond Crumble
Filling:
3 c cherries, washed, halved and pitted
1 1/2 c fresh raspberries, washed
zest of 1 lemon
1/3 c organic cane sugar
1 t vanilla bean paste or 1 vanilla bean, scraped
2 T flour
Topping:
1/2 c all purpose flour
1/2 c almond flour
1/2 c rolled oats (old fashioned, not quick cooking)
1/4 c toasted slivered almonds, roughly chopped
1/2 c brown sugar
1 t almond extract
1/2 t salt
1/2 t cinnamon
1/2 c butter, softened and cubed
Preheat oven to 375. Toss all the ingredients for the filling together in a large bowl and set aside while you prepare the topping. Combine all ingredients together in a large bowl except the butter, stirring until everything is incorporated. Cut the butter into the flour mixture with a pastry cutter or your fingers until the mixture is crumbly. Add the filling to a 9x13 in baking dish and cover evenly with the topping. Bake for 25-30 minutes until the filling is bubbly and the topping is golden brown. Serve with vanilla ice cream or whipped cream, if desired.
