Cherry Almond Crumble Recipe

All-purpose flour: The base for the crumble topping, providing structure and texture.

Sugar: Adds sweetness to both the crumble topping and the cherry filling.

Sliced almonds: Adds a nutty flavor and crunchy texture to the crumble topping.

Cold butter: Helps create a crumbly texture for the topping when mixed with the dry ingredients.

Cherries: The star of the filling, providing a juicy and tart flavor.

Cornstarch: Thickens the cherry filling to prevent it from being too runny.

Vanilla extract: Enhances the flavor of the cherry filling with a subtle sweetness.

When preparing the crumble topping, ensure that the butter is cold and cubed. This helps create a crumbly texture rather than a doughy one. Use your fingertips to gently rub the butter into the flour mixture until it resembles coarse crumbs. This technique ensures that the crumble will be light and crispy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the crumble.

• sliced almonds - Substitute with chopped walnuts: Walnuts offer a similar crunch and a slightly different but complementary nutty flavor.

• cold butter - Substitute with coconut oil: Coconut oil can be used to create a dairy-free version and adds a subtle coconut flavor.

• pitted cherries - Substitute with pitted plums: Plums have a similar texture and sweetness, making them a good alternative.

• sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like sweetness and can be used to reduce refined sugar.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to thicken the fruit mixture and is a good alternative for those avoiding corn.

• vanilla extract - Substitute with almond extract: Almond extract enhances the almond flavor in the crumble and adds a unique twist.

• To store your cherry almond crumble, allow it to cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. You can also transfer the crumble to an airtight container. Store in the refrigerator for up to 3-4 days.

• For freezing, first ensure the crumble is completely cooled. Wrap the entire baking dish in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, you can portion the crumble into individual servings and place them in airtight containers or freezer bags. Label with the date and freeze for up to 3 months.

• When you're ready to enjoy your frozen cherry almond crumble, remove it from the freezer and let it thaw in the refrigerator overnight. If you’re in a hurry, you can thaw it at room temperature for a few hours.

• To reheat, preheat your oven to 350°F (175°C). If the crumble is in a baking dish, cover it with aluminum foil to prevent the topping from burning. Heat for about 20-25 minutes or until warmed through. For individual portions, you can use a microwave-safe dish and heat in the microwave for 1-2 minutes, checking and stirring halfway through.

• If you prefer a crispier topping after reheating, you can remove the foil during the last 5 minutes of baking. This will help to re-crisp the almond topping, giving you that delightful crunch.

• Remember, the cherry almond crumble is best enjoyed warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cherry almond crumble in an oven-safe dish. Cover it with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until warmed through. For a crispier topping, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Transfer a portion of the crumble to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious, as the fruit filling can become very hot.

• Stovetop Method: Place the crumble in a skillet over low heat. Cover with a lid and heat for about 5-10 minutes, stirring occasionally to ensure even heating. This method helps maintain the texture of the crumble topping.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the crumble in an air fryer-safe dish and heat for 5-7 minutes. This method will help keep the topping crispy while warming the filling.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the crumble on a baking sheet or in a toaster oven-safe dish. Heat for 10-15 minutes, checking to ensure the topping doesn't over-brown.

• Oven: Used to bake the cherry almond crumble at the specified temperature.

• Mixing bowl: Needed to combine the flour, sugar, and sliced almonds, as well as to mix the cherries with sugar, cornstarch, and vanilla extract.

• Measuring cups: Essential for accurately measuring the flour, sugar, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like cornstarch and vanilla extract.

• Baking dish: The container in which the cherry mixture and crumble topping are baked.

• Knife: Useful for cubing the cold butter.

• Cutting board: Provides a safe surface for cubing the butter.

• Pastry cutter: Helps to mix the cold butter into the flour mixture until it becomes crumbly.

• Spatula: Useful for spreading the cherry mixture evenly in the baking dish and for sprinkling the crumble topping.

• Cooling rack: Allows the crumble to cool slightly after baking.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it after baking.

• Spoon: Handy for mixing the cherry mixture and for serving the crumble.

Prepare the filling in advance: Mix the cherries, sugar, cornstarch, and vanilla extract the night before and store in the fridge.

Use a food processor: Quickly combine the flour, sugar, sliced almonds, and cold butter by pulsing them in a food processor until crumbly.

Pre-measure ingredients: Measure out all your ingredients beforehand to streamline the assembly process.

Opt for frozen cherries: Save time on pitting by using pre-pitted frozen cherries; just make sure to thaw and drain them first.