This is a recipe I found in Martha Stewart Magazine – Nov 2012. The crumble can be eaten as a snack, breakfast bar or served as a dessert with ice cream or custard.
Bars can be stored in an airtight container at room temperature for up to 5 days.
- 4 cups fresh cherries
- 3/4 cup sugar
- 3/4 tsp cornstarch
- 1/4 cup orange juice
- 1 cup butter
- 2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1-1/4 cups light brown sugar
- 1 large egg, lightly beaten
- 1 tsp vanilla essence
- 2 cups old fashioned rolled oats
- 3/4 cup finely chopped toasted walnuts (3 oz)
- In a food processor blend the cherries with the sugar until a coarse paste forms.
- In a medium saucepan bring the mix to a boil.
- Mix the cornstarch with the juice and add to the cherry mix, whisking to combine.
- Simmer over medium high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 5 minutes.
- Remove from the heat and cool completely.
- Preheat oven to 350 degrees.
- Butter a 9 x 13 inch baking pan. (You can spray it with Pam).
- Whisk together flour, baking soda, salt, and cinnamon. (You can omit the salt if you are using salted butter)
- Add brown sugar and butter, and stir until well combined.
- Mix in egg and vanilla, then oats and walnuts.
- Press half the dough into the pan.
- Spread the filling evenly over the dough, then crumble remaining dough on top of filling.
- Bake until golden and cooked through, about 40 minutes.
- Let cool completely in pan on a wire rack, about 1 hour.
- Cut into 2 inch squares and serve.