Whole Grain Cherry Crumble

So today my neighbor called and said she had a "bucket" of cherries and would I like them?  Would I like them?  Yes, please!  We met in the back yard and she handed over a gallon pail of pitted cherries from their cherry tree.  I thanked her and immediately came in the house and started searching for cherry recipes on line.

When this one came up from "Food & Wine" it immediately got my attention--even better--I had all the ingredients on hand.  So here it is.... Whole Grain Cherry Crumble!  Next time I'm having this with vanilla ice cream.

Recipe courtesy of Food & Wine:

1. 1 cup whole-wheat flour
2. 1/2 cup packed light brown sugar
3. 1/2 cup rolled oats
4. 1/4 cup raw almonds, chopped
5. 1/2 teaspoon kosher salt
6. 1/4 teaspoon freshly grated nutmeg
7. 1 1/2 sticks cold unsalted butter, cubed
8. 2 pounds fresh or frozen cherries, pitted (4 cups)
9. 1/2 cup granulated sugar
10. 1 teaspoon balsamic vinegar
11. 1 vanilla bean, split and seeds scraped
12. 1 firm Bartlett pear—halved, cored and coarsely shredded on a box grater
13. Vanilla ice cream, for serving

1. Preheat the oven to 350°. In a large bowl, whisk the flour with the brown sugar, oats, almonds, salt and nutmeg. Using your fingers, work in the butter until large crumbs begin to form. Press the streusel into small clumps and refrigerate until chilled, about 15 minutes.
2. Meanwhile, in a large ovenproof skillet, combine the cherries, granulated sugar, vinegar and the vanilla bean and seeds. Cook over moderate heat, stirring, until the juices are bubbling, 5 to 7 minutes. Stir in the grated pear and let cool completely; discard the vanilla bean.
3. Scatter the streusel evenly over the cherries. Bake for about 1 hour, until the topping is golden and the cherries are bubbling. Let cool slightly. Serve with vanilla ice cream.

Enjoy Friends!!