These cupcakes on the left were decorated with red hots and served on an inexpensive tray.
With Valentine's Day right around the corner celebrate the month with Cherry Almond Crumble. The base is a cookie-like flavor and a juicy dark cherry flavored filling with almonds make it an irresistible treat.
Cook's Notes: Kirsch(cherry brandy) is optional but note the liquor is cooked so not a strong alcohol flavoring. Recipe adapted from cuisineathome.com
Crust and Topping Ingredients:
- 1-1/2 cups each all purpose flour, rolled oats and brown sugar
- 1 TB. Saigon cinnamon
- 1/2 tsp. each baking powder, baking soda and salt
- 10 TB. butter, melted
- 1/2 cup crushed almonds
- 2 bags (12 oz. each) frozen dark red cherries
- 1 cup sugar
- 1/4 cup cherry juice, apple juice or pomegranate juice
- 2 TB. Kirsch cherry brandy (optional)
- 2 TB. fresh lemon juice
- 1 tsp. almond extract
- 3 TB. cornstarch
- Optional ice cream
- Cover a rimmed baking sheet with paper towels. Empty cherries onto baking sheet in a single layer to thaw.
- Use a 2 qt baking dish or something similar. I used a large 10 inch quiche dish.
- Combine flour, rolled oats, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Mix with a pastry (cutter) blender or pulse a few times in food processor.
- Preheat oven to 350 degrees.
- Reserve 1-1/2 cups crust mixture for topping and refrigerate.
- Press remaining mixture into bottom of baking dish. Bake 12 minutes.
- In a small bowl whisk cornstarch, cherry juice, pomegranate or apple juice, lemon juice, and almond extract. Whisk until cornstarch is dissolved.
- Heat cherries and sugar and bring to a boil. Add in cornstarch mixture and on a medium low cook until thickened about 3 minutes.
- Pour filling over crust.
- Cover with reserved topping and crushed almonds. Bake crumble until top is browned and filling bubbling about 25 minutes. Cool 10 minutes.