SAN DIEGO (CBS 8) - This is a dessert that is very easy to make with almost any fresh fruit you might have, but frozen fruit works really well if that's all you have on hand. I have even used canned fruit with some surprisingly good results.
I love making this because it has only a few ingredients, allowing the flavor of the fruit to take center stage. Since this crumble does not have a bottom crust, preparation time is less than 20 minutes. I have also served this for breakfast the next day topped with vanilla yogurt. Enjoy!
6 large apples, peeled and cored cut in 1-inch wedges
2/3 cup sugar, divided
1 1/4 cups all-purpose flour, divided
2 tablespoons lemon juice
1/2 pint fresh cherries, pitted
1/3 cup light brown sugar, packed
1/4 teaspoon kosher salt
8 tblsp cold unsalted butter, diced
1/2 cup quick-cooking oats
1 cup pecans pieces, divided
Preheat the oven to 350 degrees.
In a large bowl, combine the sliced apples, 1/3 cup of the sugar, 1/4 cup of the flour, and the lemon juice and toss well. Add the cherries and 1/2 of the pecans and toss lightly. Pour into a buttered 9 by 12 by 2-inch baking dish.
To prepare the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands or pastry cutter until it's in large crumbles. Add 1/2 cup of the pecans and mix well.
Spread the topping evenly over the apples and cherry mixture, making sure all of the fruit is covered. Sprinkle the topping with the remaining pecans. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature with dollops of whipped cream.
* If using frozen cherries do not drain the juice. It will give added flavor to the crumble.
*For less sugar, use regular Splenda and brown sugar Splenda.
* This crumble can be made ahead wrapped tightly and frozen (uncooked) for up to 2 months.
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