Morello Cherry Crumble
So, after ruining the lemon cake I had baked for dessert, I needed something quick & easy to make with stuff in my pantry within the hour. I had a jar of Trader Joe's Morello Cherries and the rest are basic ingredients. I found this recipe online, but it was English, so all the amounts were in grams, which I have converted for you.
Cherry Crumble Cake
2 1/2 cups flour
1 tsp baking powder
1 1/3 cups softened butter
2 1/4 cups sugar
1 tsp cinnamon
zest of a lemon
24 oz jar of morello cherries, drained
2 tbsp ground almonds (optional)
Preheat oven to 400 degrees. Butter a springform pan. Sift the flour & baking powder into the mixing bowl. Add the butter, sugar, cinnamon, and lemon zest. Use dough hook (or a pastry cutter, if making by hand) to mix to crumble consistency. Use half of the mixture to fill the bottom of the pan. Press firmly with your hand. Spread almonds, if using. Spread cherries. Cover with the other half of the crumble, but leave it loose. Bake for 35-40 minutes.