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Bing Cherry Walnut Oatmeal Crumble
- 1 1/2 pounds fresh Bing cherries, halved and pitted
- 1 cup apple juice
- 3/4 cup all-purpose flour
- 1 cup granulated sugar, divided
- 1/4 cup firmly packed light brown sugar
- 2/3 cup walnuts, toasted and chopped*
- 8 tablespoons unsalted butter, cut into pieces (1 stick)
- 1/2 cup old-fashioned (not quick-cooking) oatmeal, uncooked
- 1/3 cup cornstarch
- Pinch of salt
- 1/4 teaspoon almond extract
- Heat oven to 350 degrees F.
- Place the cherries in a bowl and pour
the apple juice over them. Set aside 1 hour.
- In a large mixing bowl, stir together the flour, 1/4 cup of the
granulated sugar, the brown sugar and the chopped nuts in a bowl.
- Cut in the butter with a pastry blender or rub it in with your fingers
until the mixture resembles coarse crumbs.
- Stir in oatmeal. Set aside.
- Strain apple juice from cherries and place in a heavy 2-quart saucepan.
- Stir in the remaining 3/4 cup granulated sugar, the cornstarch and
- Cook over medium-low heat, stirring constantly, until
the mixture is thick and bubbly. Remove from the heat.
- Stir in the cherries and almond extract.
- Spoon the mixture into a deep 1 1/2-quart baking dish.
- Sprinkle crumble topping over the cherries.
- Bake for 35 to 40 minutes, until the crumble is bubbly at the edges
and the topping is golden brown.
- Serve warm with vanilla ice cream.
* To toast nuts, spread on baking sheet and bake at 375 degrees
F for 5 to 8 minutes or until brown. Or heat in a dry skillet over
medium heat until they start to brown. Stir occasionally. Be careful
not to burn.
Diabetic Exchanges: 3 1/2 starch, 3 1/2 fat