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Bing Cherry, Blueberry & Almond Crumble

Sadly, fresh cherries have not been in my life before this summer. Maybe in the back of my mind I knew pitting the suckers would suck. It only sucked for a short bit until I found the perfect pitting tool: the metal pour spout from my olive oil bottle. Works like a charm.

I probably ate a 1/4 pound fresh out of the bowl and they were delicious. But the fresh cherry and caramelized onion compote over pork chops wasn’t too shabby either! I will be making that again in the next few weeks to share with you.

Lets move on to dessert. Those of you who know me can testify that the ice cream in my freezer usually gets thrown out. My sweet tooth isn’t as big as my chip and dip tooth. But when it comes to crumbles, crisps, cobblers, hot fruit and sweet brown sugar crusts… hand me the spoon and an ice cream scoop. Pronto.

I’ve made a few versions with my cherry crop – but this is my favorite. Luckily it is lighter in calories and fat which means I don’t have to give it all away.

Calories: 311, Fat: 11g, Protein: 4g



  • 6 cups (about 2 pounds) bing cherries, pitted
  • 1/2 cup blueberries
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • Cooking spray


  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • 1/2 cup sliced almonds


Preheat oven to 375°.

To prepare the filling, combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into an 11 x 7–inch baking dish coated with cooking spray.

To prepare topping, combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. With you fingers, work in butter until mixture resembles coarse meal. Stir in sliced almonds. Sprinkle oat mixture evenly over cherry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.

2 thoughts to “Bing Cherry, Blueberry & Almond Crumble”

  1. Okay, this is just amazing. My monstrous sweet tooth is now craving this — and I just made cookies! You're brilliant.

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