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
* 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.
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 the salt.
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.