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Rainier Cherry Crumble

Yield 10 servings (serving size: about 2/3 cup)
Rainier cherries are the very sweet offspring of sweet-tart Bing cherries. If you can't find Rainier cherries, you can substitute the Bing variety, but you'll likely need to add a little sugar to the fruit filling to balance the tartness.

Ingredients

  • Cooking spray
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • Dash of salt
  • 3 pounds very sweet cherries, such as Rainier, pitted
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 cup packed light brown sugar
  • 1 tablespoon finely chopped almonds, toasted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 7 tablespoons chilled butter, cut into small pieces

Nutrition Information

  • calories 298
  • fat 8.9 g
  • satfat 5.1 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 3.5 g
  • carbohydrate 54.5 g
  • fiber 3.4 g
  • cholesterol 21 mg
  • iron 1.4 mg
  • sodium 110 mg
  • calcium 45 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.

  3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.

  4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) 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 jelly-roll pan. Bake at 400° for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.