a bloody piteous corse

I saw the wound, I saw it with mine eyes,

-- God save the mark!--here on his manly breast:

A piteous corse, a bloody piteous corse;

Pale, pale as ashes, all bedaub'd in blood,

All in gore-blood; I swounded at the sight.

Romeo and Juliet, Act 3, Scene 2

Bwahahaha!! Just kidding. I'm only pitting cherries for this

scrumptious plum-cherry crumble. Sometimes it's just plum crumble,

which is less messy. But if you've got fresh cherries laying around,

throw some of those luscious babies in there, too, but be sure to dig

the pits out first!

Plum-Cherry Crumble

fruit filling:

2 pounds plums, halved, pitted, each cut into 6 wedges

(2 cups pitted fresh cherries, optional)

1/2 cup sugar (you may want to increase a bit if adding cherries)

1/2 tsp cinnamon

topping:

1 cup flour

1/2 cup sugar

1/2 cup old fashioned oats

1 stick unsalted butter, cut into pieces

1/4 cup sliced almonds, coarsely chopped (also good with walnuts)

Toss plums, sugar and cinnamon in baking dish. Mix topping and

sprinkle over top. Bake 35 minutes at 350 or until bubbly in center

and lightly browned. Serve warm with a scoop of vanilla ice cream.

Devineness.