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Monday, December 24, 2012

Cherry Crumble Pie




Topping:
1-1/3 cup whole oats - ground to flour in a food processor (about 1 cup oat flour)
1/2 cup coconut sugar
1/4 teaspoon ground cinnamon
scant 1/2 teaspoon kosher salt
3/4 cup unsalted whole almonds, coarsely ground or chopped
6 tablespoons unsalted butter, melted and cooled

Filling:
3/4 cup coconut sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 1/4 pounds fresh sour cherries, pitted, or 2 cans (14-1/2 ounce) canned sour cherries  (make sure there is no sugar added)

Whole wheat pie crust 

Roll out pie crust and fit into 9" pie pan.  Cut and crimp edge as desires.

In a large bowl, mix cherries with coconut sugar, cornstarch and kosher salt.

Prepare topping by grinding oats to an oat flour in a food processor, add coconut sugar, cinnamon, salt and almonds. Grind together until the nuts are coarsely ground. Stir together with melted butter in a bowl.

Pour the cherries into your unbaked pie shell. Sprinkle the almond crumble topping over the cherries. Place the pie plate on a foil-lined cookie sheet (really important!  It can make a mess!). Bake for about 1 hour and 10 minutes, or until the juices are bubbling and thick. Remove to a rack to cool to room temperature before serving.

Adapted from SmittenKitchen.com

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