Dustys Cherry Crumble Mums Food

CHERRY CRUMBLE

Steps:

• Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
• Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
• Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.

CHERRY CRUMBLE RECIPE

Steps:

• In a small bowl, stir together 1/4 cup flour and 1/4 cup sugar.
• In a medium bowl, toss cherries with 2 Tbsp lemon juice and 1/2 tsp vanilla. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer cherries to a 9x13 or 9x12 baking dish.
• In the bowl of a food processor fitted with a steel blade, combine: 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp salt. Pulse to combine. Add 1 stick diced cold butter and pulse until butter is pea-sized.
• Transfer mixture to a medium bowl, add 1/2 cup oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add 1/2 cup shaved almonds and toss to combine.
• Spread the crumble topping evenly over the cherries and sprinkle on the second 1/2 cup sliced almonds. Bake uncovered at 350˚F for 45 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools.

MINI CHERRY CRUMBLES

Steps:

• Special equipment: eight 4-ounce ceramic or foil ramekins
• For the filling: Preheat the oven to 375 degrees F. Toss the cherries with the granulated sugar, grated ginger, lemon juice and cornstarch in a medium bowl. Divide the mixture evenly between eight 4-ounce ramekins. Line a rimmed baking sheet with parchment paper and arrange the ramekins on top.
• For the crumble: Whisk together the flour, brown sugar, ground ginger, cinnamon, cloves and salt in a medium bowl until evenly mixed. Stir in the molasses. Add the butter and use your fingers to lightly knead the mixture until it is crumbly and the dry ingredients are fully incorporated into the butter.
• Top the ramekins evenly with the crumbs. Bake until the crumbs are crisp and toasted and the cherry mixture is bubbling, about 30 minutes. Transfer to a rack to cool. Serve slightly warm or at room temperature with ice cream.

CHERRY ALMOND CRUMBLE

Steps:

• Preheat oven to 400 degrees F.
• Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet.
• Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream.

CHERRY CRUMBLE PIES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the flour and hazelnuts into a food processor, then add the butter. Process to fine crumbs, add the sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a separate bowl. Add 1-2 tbsp cold water to the food processor, then pulse to form a firm dough. Tip out onto a lightly floured surface and knead briefly. If the dough is soft, wrap in cling film and chill for 20 mins.
• Roll out the dough and stamp out rounds using a 10-12cm cutter. You should get 12 rounds in total from the dough - you will need to gather and re-roll the trimmings. Use to line 12 x 7-8 cm tartlet tins or the 12 holes of a muffin tin.
• Warm the jelly in a pan until it melts a little, then stir in the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for 25-30 mins until the pastry and crumble are lightly browned and the cherries cooked. Leave to cool for 10 mins in the tins, then carefully remove - you may need to loosen the edges of the pies with a small, sharp pointed knife, then invert them onto plates and quickly flip the right way up. Serve warm or cold.

CHERRY CRUMBLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter the base of a deep 20cm loose-bottomed cake tin and line with baking parchment.
• To make the crumble topping, put the flour and butter in a bowl and rub together with your fingertips until you have a coarse, crumbly texture. Stir through the sugar, then transfer to the fridge.
• Beat the butter and sugar with an electric whisk for 5 mins until light and fluffy. Gradually whisk in the eggs, beating well after each addition. Fold in the flour, baking powder, ground almonds and soured cream, then most of the cherries, reserving a handful to garnish. Spoon the mixture into the prepared tin and smooth over the top with a spatula. Dot with the reserved cherries, then bake in the centre of the oven for 30 mins.
• Scatter over the crumble topping, then return the cake to the oven and bake for a further 30-50 mins until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin.
• Slice the cake into thick wedges and serve with custard or ice cream, if you like. Store in a tin or airtight container for up to three days.

CHERRY CRUMBLE DUMP

Steps:

• Preheat oven to 325°F.
• Spread the pie filling in the bottom of a lightly greased 9 x 13 inch cake pan.
• Sprinkle the pie filling with the lemon juice.
• In a bowl, mix remaining ingredients to a nice crumble.
• Pour onto the top of the pie filling.
• Bake at 325°F for 1 hour or until nicely golden brown.
• Enjoy.