Cherry Rhubarb Crumble

Recipe courtesy of B.C. Tree Fruits Limited.

Recipe Ingredients:

3 cups pitted cherries
1 1/2 cups chopped rhubarb
3 1/2 tablespoons liquid honey
1 teaspoon lemon juice
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup all-purpose flour
1/2 cup rolled (old-fashioned) oats
1/4 cup cold unsalted butter
Pinch of salt

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. In a 13x9x2-inch baking pan, combine pitted cherries and chopped rhubarb. Drizzle with honey, lemon juice, almond and vanilla extract. Gently toss to combine well.
3. In a mixing bowl, mix together brown sugar, packed, flour, rolled (old-fashioned) 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.
4. Bake for 40 to 45 minutes until the fruit is soft and the crumble mixture is golden brown.
5. Serve crumble while still warm with some vanilla extract ice cream or vanilla yogurt. The crumble will keep three days in the refrigerator or may be frozen for up to a month.

Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 221; Total Fat: 6g; Total Carbs: 40g; Fiber: 1g; Protein: 3g.

Recipe and photograph courtesy of B.C. Tree Fruits Limited.