grown-up sour cherry crumble
3 1/2 cups fresh pitted sour cherries, with any juice that comes out during pitting
1/2 cup dried sour cherries
1/8 cup kirschwasser (i love clear creek distillery)
4 tablespoons sugar
3/4 cup whole spelt flour (or flour of your choice)
1/3 cup light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled and cut into about 24 pieces
1/4 cup chopped walnuts
1/4 cup ground almonds
1/4 cup rolled oats
1. preheat oven to 375°f. in a medium bowl, combine the dried cherries and kirschwasser and let stand for 10 minutes, stirring occasionally to coat. strain off the kirschwasser and discard, then add the fresh cherries and sugar to the dried cherries, stir to combine, and let stand for another 10 minutes. place in a sieve and drain well, reserving the liquid. place the cherry mixture evenly in a 9-inch pie plate.
2. in another medium bowl, combine the flour, sugar, salt, and cinnamon. mix the butter in with your fingers until the mixture resembles coarse meal. add the walnuts, almonds, and oats and toss lightly to combine.
3. cover the cherries with the topping and bake until the topping is crisp and beginning to brown and the juices are bubbling, about 35 minutes. place on a rack to cool slightly before serving.
4. to serve, i suggest a scoop of vanilla ice cream with a drizzle of the reserved cherry liquid, although this crumble also has enough flavor to be enjoyed with no accessories at all!