Relle’s Recipes: Auntie Artie’s Cherry Crumble
I live for sour cherries. They are a beautiful and versatile fruit that freezes well and can be used in a myriad of applications. They’re also a mainstay of Lebanese cooking. Use them for a quick jam for a cheese plate, a braise for lamb chops or in this case- a Gluten Free/Vegan Cherry Crumble developed for my loved one Artemis Brown.
Ingredients:
Cherry Filling:
3 cups sour cherries fresh or frozen
3/4 cup sugar
Juice from ½ lemon
2 tbsp cornstarch
Crumble Topping
1 cup gf oats
½ cup almond meal
½ cup brown sugar
½ cup pecans (or nuts of your choice!)
½ tsp kosher salt
½ cup melted coconut oil (or melted vegan butter)
½ tsp Maleb (you can find this in any middle eastern grocery store)
Preheat oven to 350 degrees F
Mix cherries with ½ cup of sugar, juice from 1 lemon and cornstarch. Place cherries in an 8 inch cast iron skillet or pan.
Mix oats, almond meal, brown sugar, pecans, salt and maleb together. Add melted coconut oil and mix until the topping is well coated. Spoon topping onto cherries.
Bake at 350 for 10 minutes, check to make sure the top isn’t getting too brown (you can put foil on top if it’s getting too toasty). Bake for another 20 minutes.
Serve with vegan ice cream or whipped cream.
