This cherry crumble is so quick and easy to make. It's a perfect finish to a summertime barbecue or picnic at the park. It's delicious served warm from the oven with a scoop of vanilla ice cream or may be served at room temperature or even cold from the refrigerator. The flavour of the cherries is enhanced by the almond extract and combines very well with the tartness of the rhubarb. Try to use rhubarb that's nice and red as it has the best flavour.
40.1 grams carbohydrates (68%)
3.1 grams protein (6%)
6.4 grams fat (26%)
0.7 grams fibre
1/2 serving of fruits and vegetables per person.
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Preheat oven to 375°F. In a 9" x 13" baking pan, combine pitted cherries and chopped rhubarb. Drizzle with honey, lemon juice, almond and vanilla extract. Gently toss to combine well.
In a mixing bowl, mix together brown sugar, flour, rolled oats and salt. Using your fingers cut butter into small pieces and mix with oat mixture until it combines and becomes crumbly. Sprinkle the crumble mixture evenly over the fruit.
Bake in a 375°F oven for 40 to 45 minutes until the fruit is soft and the crumble mixture is golden brown. Serve crumble while still warm with some vanilla ice cream or vanilla yogurt.