Rainier Cherry Crumble

10 Servings (about 2/3 cup)
298 calories
9 grams fat
4 grams protein
55 carbs
3 grams fiber


cooking spray
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
dash of salt
3 pounds very sweet cherries, such as rainier, pitted
1 cup all-purpose flour
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


Preheat oven to 400. Place a nine inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.

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

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next four ingredients (through 1/8 teaspoon salt) in a medium bowl; cut in butter with a pastry blender or two 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.