Cherry Crumble

 

This recipe by Jessica Seinfeld is not low-carb. I could try to justify this by saying that cherries are anti-inflammatory and full of antioxidants, but honestly, that just sounds like I’m taking all the fun out of cherries! The truth is simply that I didn’t want to let cherry season go by without making something with fresh cherries, and this dessert looked really good! I loved it, but my kids didn’t (I think that the only kind of cherries they like at this point are maraschino cherries, which I don’t even keep on hand). 

For the cherries 

4 cups pitted cherries (halved if large) 

⅓ cup granulated sugar 

2 Tbsp. all-purpose flour 

1 tsp. grated lemon zest 

1 pinch kosher salt

2 Tbsp. lactose-free butter, cut into small pieces 

For the crumble 

1½ cups all-purpose flour (I used white whole wheat flour) 

⅓ cup granulated sugar 

⅓ cup dark brown sugar 

¼ tsp. grated nutmeg 

1 pinch kosher salt 

½ cup cold lactose-free butter, cut into small pieces 

Preheat the oven (with the oven rack in the middle) to 350°F. 

For the cherries, in a large bowl, toss together the cherries, sugar, flour, lemon zest, and salt. Pour into a shallow 2-quart baking dish. Dot the cherries with the butter pieces. 

For the crumble, stir together the flour, granulated sugar, brown sugar, nutmeg, and salt. Add the butter and use your fingertips to work it into the mixture until crumbly. Sprinkle over the cherries. Bake 40 to 45 minutes, until the cherries bubble and the crumble topping is golden brown.