Entirely Too Many Sour Cherries= Almond Cherry Crumble.

My mother has a fascination with farming/gardening. The older I get the more I do too. So when a farmer said he had too many sour cherries that needed picking, my mom jumped on the opportunity to glean. Now sour cherries are pouring out of our fridge. Sadly, plain ol' sour cherries are simply too sour for human consumption (in my opinion at least). So naturally I scanned all kinds of dessert recipes and mixed a couple ideas to formulate a sweet concoction.

However, it turns out cherries from a farm are full of pits (shocking, right?). So I got all Colonial and pit them myself. 45 minutes later I decided I qausi-love the Industrial Revolution and every kind of crop machinery in the world.


What You Need
Filling
4 cups of sour cherries
3/4 cups of sugar (if you have sweet cherry's cut this sugar amount in half)
1 tbsp lemon juice
1 tbsp cornstarch
Topping
1 cup flour
1/2cup sliced almonds
3/4 cup chilled butter
3/4 cup sugar
3 tbsp milk
3/4 tsp almond extract

What To Do
-Preheat that oven to 350
-In mixing bowl combine sour cherries, sugar, and cornstarch. Gently stir until cornstarch and sugar dissolve. Pour cherry mix into a 8X8 baking pan.
-In seperate bowl combine flour, sugar, and almonds. Cut butter in cubes and put in the mix. Should be all loose and crumbly.
-Add in milk and almond extract. Stir it all up.
-Toss crumbles all over the top of the mix. Spread it out so it covers all of the cherries. Some small holes are fine.
-Bake for 40-45 minutes. Cherries should be all bubbly and crust should be almost golden. Let cool. Enjoy!