Cherry Oat Crumble
Notes
Recipe Notes
No tart cherries? Use sweet cherries (or another fruit such as blueberries or chopped apricots, peaches or plums) and reduce the sugar added to the fruit to 1 or 2 Tablespoons.
Ingredients
1/4 cup sugar
1 Tablespoon cornstarch
4 cups pitted tart cherries (fresh, frozen, or canned and drained)
1/2 teaspoon vanilla
1/3 cup whole-wheat flour
1/3 cup old fashioned rolled oats
2 Tablespoons packed brown sugar
2 Tablespoons margarine or butter, melted
Directions
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together the sugar and cornstarch. Add the cherries and vanilla and mix well.
4. Pour the fruit into an 8x8-inch baking dish.
5. In a medium bowl, mix together the flour, oats and brown sugar. Add the melted butter and stir until the texture is coarse with some clumps. Sprinkle the oat topping over the fruit.
6. Bake for 30 to 45 minutes, or until the juices are bubbling and the oat topping is golden brown.
7. Refrigerate leftovers within 2 hours.
Notes
No tart cherries? Use sweet cherries (or another fruit such as blueberries or chopped apricots, peaches or plums) and reduce the sugar added to the fruit to 1 or 2 Tablespoons.
Comment
I made this recipe with apricots instead of cherries. I served tastes of the recipe at several classes and events, and it was a very popular recipe. Adults and children both really liked it and a lot of people asked for the recipe and said they were going to make it. I did feel it was a bit light on the "crumble", so I increased the oats a bit for what I felt was a better fruit/topping ratio.
We made this recipe with fresh sweet cherries we received from the food bank. Since the recipe calls for tart cherries, we decided to cut the sugar of the filling in half, and it tasted great! Went over very well with kiddos and parents at a summer meals taste test. Because we were making a double batch and didn't have access to an oven, we also opted to prepare this recipe in a skillet, cooking at a lower temperature (300 degrees) for a shorter period of time (20 minutes), then turning the skillet off but keeping it covered to allow the crumble to crisp up for about half an hour. These time and temperature adjustments worked very well!