At The Market:: Cherry Skillet Crumble

Last year on a very hot summer day we headed to Upstate New York to go cherry picking. It was one of my favorite memories from last summer.  This year we will not be picking our own, but luckily the farmer's market is bursting with pints of this ruby fruit.  For a recent dinner, I wanted to get off my pie kick (something that is hard to do since I find baking a pie like therapy) and stick within the same family and make a crumble and bake it in a cast iron pan.  If you are like me and you love crumb topping you will love this recipe since there is a nice layer of crumbly goodness sitting atop juicy cherries.  

Cherry Skillet Crumble

Cherry Filling

4 cups cherries, pits removed and halved

1/2 cup sugar

2 tablespoons corn starch

1 pinch of salt

Oat Crumb Topping

1/3 cup oatmeal

1/3 cup light brown sugar

1/3 cup flour

1 pinch of salt

1 teaspoon cinnamon

1 pinch of grated nutmeg

6 tablespoons unsalted butter, melted

Directions: Preheat oven to 350 degrees.  Place halved cherries, sugar, corn starch and salt into the bottom of a cast iron pan.  Mix together so that corn starch coats all of the cherries.  Set aside. To make oatmeal crumb topping combine oatmeal, light brown sugar, flour, salt, cinnamon and nutmeg, stir to combine.  Stir in melted butter and using pastry cutter or your hands work dough until it begins to come together.  Crumble topping over cherry mixture and bake for 35 to 40 minutes or until crumb topping is browned.  Serve warm or at room temperature. 

*Photography & Styling by Alison