Sour Cherry Crumble Food

SOUR CHERRY CRUMBLE MUFFINS

Steps:

• Pre heat the oven to 400 F (200 C) and line or grease a muffin tin. (for 12 regular, 6 jumbo muffins)

FRESH CHERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
• Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

SUMMERTIME SOUR CHERRY CRISP

Steps:

• Preheat the oven to 375
• Combine the cherries, sugar, and flour into a bowl. Mix well.
• Transfer the berries to a baking dish
• in another bowl, combine the flour, oats, and brown sugar. Mix well.
• Add the butter and with two knives or your fingers, cut in the butter into the oat mixture so that it resembles small marbles.
• Sprinkle this topping over the cherries and bake for 30 - 40 minutes, or until the sides are bubbly and the topping is golden brown.

SOUR CHERRY CRUMBLE

Steps:

• Almond Crumble
• Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
• Cherry Filling
• Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
• Whipped Ricotta
• In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.

TART CHERRY CHEESECAKE CRUMB BARS

Steps:

• Line a 13×9 Baking Pan with parchment and/or baking spray. Set aside.
• In a medium saucepan (3-4 qt), place the cherries. Add in the sugar, lemon juice, cornstarch, almond extract and pinch of salt.
• Heat over Medium temperature, stirring regularly, until mixture first boils, and then thickens. On my gas stove, this took just a few (less than 5) minutes. It would take a bit longer over an electric burner. Once thickened and glossy, remove from heat to a bowl to cool a bit while you make the other layers.
• In a Medium bowl, whisk the room temperature cream cheese, sugar and egg until smooth. Set aside.
• Whisk together the flours, sugar, baking powder, salt in a mixing bowl. Using your fingers, work the butter cubes into the dry ingredients until a crumbly dough is formed, much like the dough of a pie crust before adding the water. Butter pieces should be irregularly sized.
• Add the egg and mix until incorporated.
• Press half of the crumb mixture firmly into the bottom of lined/sprayed baking pan.
• Using an offset spatula or a knife, evenly spread the cream cheese mixture over the layer of crumb mixture, leaving about 1/2″ around the edges.
• Evenly spread the cooled cherry filling over the cream cheese mixture.
• Using your hands, mix the sliced almonds into the remaining half of the crumb mixture. Then scatter small pieces of the crumb mixture over the cherry layer, until all the crumb mixture is used. The cherry layer should be completely covered (or almost completely) with crumb mixture
• Bake in preheated oven 35-45 minutes, until top is golden brown. Mine took 42 minutes.
• Cool completely before cutting into bars.

SOUR-CHERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees. Combine the cherries and the sugar and let stand for 10 minutes. Place in a sieve and let drain very well. Place in a 9-inch pie plate and set aside.
• In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon. Rub in the butter until the mixture resembles coarse meal. Add the walnuts and oats and toss lightly to combine. Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes. Place on a rack to cool slightly before servings.

SOUR CHERRY CRUMBLE

Steps:

• Pre-heat oven to 350*F.
• Toss cherries with granulated sugar and place in an ovenproof dish.
• Combine flour, ginger, cinnamon and Demerara sugar.
• Using your fingertips (or the food-processor) rub butter into flour mixture until the mixture resembles coarse breadcrumbs.
• Sprinkle mixture over fruit.
• Bake at 350*F for 35-40 minutes or until golden.
• Serve hot or cold with cream or custard.

SOUR CHERRY CRUMBLE PIE

Steps:

• Roll out a pie crust disk on floured surpace. Transfer to a 12 inch pie dish. Trim overhang to 1 inchl. Fold edges under. Crim, forming high rim. Chill at least 30 minutes and up to a day.
• For crumble:Mix first 6 ingredients in a bowl. Add butter which should be at room temperature as well as vanilla. Rub with fingers until small clumps form.
• For filling:Position rack in enter of oven. Preheat to 375°F Place foil-lined baking sheet in bottom of oven to catch spills. Mix sugar, flour, cinnamon and sald in large bowl. Add cherries, toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Add almond extract and tapioca before mixing gently and transfering filling to chilled crust, mounding in center. You can decrease amount of tapioca if your cherries are not very juicy. Sprinkle crumble over, covering completely and pressing to adhere.
• Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 15 minutes longer. Cool on a rack.

TART CHERRY CRISP

Steps:

• Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.

SOUR CHERRY CRUMBLE

Steps:

• Preheat oven to 375°F.
• Spray an 8"x8" baking pan with nonstick baking spray; set pan aside.
• Using a large bowl, add cherries, granulated sugar, cinnamon, cardamom and corn starch; stir until well combined. Transfer mixture into greased pan.
• Using a medium bowl, add cubed butter, brown sugar, oats, flour and baking powder. Using a pastry cutter (or two table knives), cut the butter into the mixture until the size of small peas. Sprinkle mixture over cherries.
• Bake for 50-55 minutes, or until topping is golden brown. Let rest for 20-25 minutes before serving.

SOUR-CHERRY CRUMBLE BARS

Steps:

• Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
• Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
• Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.

SOUR CHERRY CRISP

Steps:

• Preheat oven to 350°F.
• Place sour cherries in a large bowl. Add lemon juice and toss to combine.
• Add the coconut sugar and arrowroot powder to the bowl and stir until well combined. Transfer the mixture into a pie dish, cast iron skillet or baking dish.
• Add all the ingredients for the filling except the coconut oil in another bowl. Stir together until well combined.
• Add the softened coconut oil to the bowl and work into the mixture with either the tines of a fork or your fingers until a fine crumble consistency results.
• Spread the topping over the berries in the baking dish in an even layer.
• Bake for 40-45 minutes until cherries are bubbly and crisp topping has turned golden brown.
• Remove from the oven and let sit for at least 10 minutes before serving.