Whole-Grain Cherry Crumble
At first glance, this appears to be a very classic cherry crumble, but there are three genius details that add layers of delicious flavor. First, the topping is made with whole wheat flour for a pleasantly hefty, rustic character; second, a splash of balsamic vinegar adds subtle complexity to the cherries; third, grated pear is mixed into the filling, which not only rounds out the bright cherry flavor but also helps thicken the juices.
- 1 cup whole-wheat flour
- 1 firm Bartlett pear—halved, cored and coarsely shredded on a box grater
- 1 vanilla bean, split and seeds scraped
- 1 tsp balsamic vinegar
- 0.5 cup granulated sugar
- 2 Pound fresh or frozen cherries, pitted (4 cups)
- 1.5 sticks cold unsalted butter, cubed
- 0.25 tsp freshly grated nutmeg
- 0.5 tsp kosher salt
- 0.25 cup raw almonds, chopped
- 0.5 cup rolled oat
- 0.5 cup packed light brown sugar
- vanilla ice cream, for serving
- Preheat the oven to 350°. In a large bowl, whisk the flour with the brown sugar, oats, almonds, salt and nutmeg. Using your fingers, work in the butter until large crumbs begin to form. Press the streusel into small clumps and refrigerate until chilled, about 15 minutes.
- Meanwhile, in a large ovenproof skillet, combine the cherries, granulated sugar, vinegar and the vanilla bean and seeds. Cook over moderate heat, stirring, until the juices are bubbling, 5 to 7 minutes. Stir in the grated pear and let cool completely; discard the vanilla bean.
- Scatter the streusel evenly over the cherries. Bake for about 1 hour, until the topping is golden and the cherries are bubbling. Let cool slightly. Serve with vanilla ice cream.
Recipe Credit: Melia Marden
Image Credit: Paul Costello