Cherries have been plentiful up here on the mountain lately (see previous post Ancestral Cherry Pie), so Kim decided to make a cherry crumble. This recipe was adapted from a rhubarb crumble recipe that originated at the Rancho de San Juan Restaurant. It is wonderful, as well as easy, so I recommend it to you all. On this particular day a storm was raging outside lending a special warmth to the baking that was going on inside.

Filling

De-stem and pit 4 quarts of cherries

Mix 1/2 C honey with the pitted cherries (more or less depending on the sweetness of the cherries)

Add a pinch of salt (approx. 1/4 tsp, to taste)

1 tsp vanilla extract

After adding the vanilla, the cherries should sit for an hour or so, mixing every so often to marinate them well.

Dissolve 3 tsp cornstarch in a little juice (cranberry, grape or any kind) and mix well into the cherry mixture.





Put cherry mixture into a baking dish.

Topping

Seeds from 3 pods cardamom, finely ground

1 1/2 tsp ground cinnamon





1/4 tsp salt (to taste)

1 1/2 C oatmeal

1 1/2 C flour

1 1/2 C brown sugar

1/2 tsp lemon zest (optional)

1 1/2 sticks melted butter

Combine all dry ingredients, mixing well with hands

Melt the butter and mix into the dry mixture, breaking up some of the big clumps

Add the crumble to the top of the cherry mixture, leaving it fairly loose (do not pack down)

Put a tray under the baking dish in the oven to catch overflow

Bake at 375 for about 45 minutes or until the fruit mixture bubbles up through the edges of the topping

Rhubarb Variation:

Filling

2 lbs rhubarb, 1/4 inch slice

1 C sugar

2 T cornstarch

Pinch of salt to taste

Mix all ingredients together and place in baking dish

Topping

1 C oatmeal

1 C flour

1 C brown sugar

1 stick melted butter

Pinch of salt to taste

Cover rhubarb mixture with the topping