I recently added a beautiful new cookbook to my (always expanding!) collection, Desserts in Jars by Shaina Olmanson. If you’ve been around here long, you’ll know how much I love baking and serving desserts in pretty jars, so this book is right up my alley! The book is full of tempting treats, but the Cherry Almond Crumble called to me first. This beautiful and delicious dessert is a perfect way to enjoy summer cherries!
As I mentioned, this yummy recipe is from a beautiful new cookbook, Desserts in Jars. This book is full of delicious treats, from cupcakes to custards, pies to frozen treats! And wouldn’t you know it… I have an extra copy! Author Shaina Olmanson has set aside a copy of this beautiful book just for one lucky Glorious Treats reader!
Ready to win?
To enter, simply leave a comment below (on this post) telling me your favorite dessert.
Maximum, two total entries. Entries must be left on this blog post. If you are viewing this post via e-mail, click HERE to view this post on-line and comment.
Giveaway ends Tuesday, July 24th, 9pm Pacific. Winner will be chosen using Random.org, and notified via e-mail.
Find more details on Desserts in Jars, author Shaina Olmanson, and view a beautiful video trailer, visit DessertsinJars.com
******************************** Giveaway Closed *********************************
Winning comment #305 Lisa
How to Make Cherry Almond Crumble
Cherry Almond Crumble
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup cold butter 1 stick, cut into pieces
- 3/4 cup sliced almonds
For the filling
- 5 cups fresh cherries pitted and halved
- 1/4 cup sugar
- 2 teaspoons cornstarch
Make the crumble
- In a food processor, or in a large bowl using a pastry cutter, mix together the flour, sugar, baking powder, salt, egg, vanilla extract, almond extract and about 1/2 of the almonds. Add the butter pieces, pulse, or blend until the mixture is combined, and crumbly.
- Press 3 rounded tablespoons of the mixture into the bottoms of 9 wide-mouth 8 oz. jars.
Make the filling
- In a large bowl, mix together the halved cherries, sugar and cornstarch. Divide the cherry mixture among the jars.
- Mix the remaining almonds with the remaining crumble, and add 2-3 rounded tablespoons of crumble to each jar. Press crumble mixture down lightly to keep it in place.
- Place the jars (2 inches apart) on a baking sheet, and bake for 25-30 minutes, or until the tops of the crumble start to turn golden brown.
- Enjoy crumble warm, or cool. Top with whipped cream, or vanilla ice cream if desired.