SUMMER DESSERT RECIPE: FRESH CHERRY CRUMBLE
If you find yourself with lots of cherries this summer, this cherry crumble is a must-serve dessert!
Provided by Kylie Perrotti
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Pit the cherries and transfer to a large bowl. Toss with the sugar and kirsch and set aside.
- Melt the butter in a small sauce pan. In a large bowl, combine the flour, oats, sugar, and salt and stir to combine. Pour the butter and use your hands to incorporate until a crumbly, dry dough forms. Set aside.
- Lightly coat a 13''x10'' baking pan (At least 2'' deep) with baking spray. First, pour in half the crumble mixture and use your fingers to press it into a the bottom of the pan in a firm, even layer. Next, add the cherries in over top and spread it into an even layer. Finally, top with the remaining crumble mixture on top in an even layer. Transfer to the oven and bake for 30-40 minutes until the top is golden brown and the cherry filling is bubbling.
- Divide the crumble between dessert plates and serve warm with vanilla ice cream, if desired. Store leftovers in the fridge. Enjoy!
Nutrition Facts : Calories 330 kcal, Carbohydrate 50 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 200 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
SINGLE-SERVE FRESH CHERRY CRUMBLES
These single-serve cherry crumbles are made with fresh pitted cherries and baked with a sweetened crumble nut topping.
Provided by Diana Rattray
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat oven to 375 F. Lightly spray 4 (7- to 8-ounce) ramekins or 5 to 6 (5- or 6-ounce) ramekins or custard cups with cooking spray. Alternatively, lightly butter bottoms and sides.
- Combine cherries, water, sugar, and cornstarch in a medium saucepan and stir to blend. Place pan over medium heat and bring to a simmer.
- Reduce heat and continue simmering, uncovered, for 10 minutes, stirring frequently.
- Divide cherry mixture among ramekins.
- Combine topping ingredients in a medium bowl.
- Sprinkle topping evenly over each filled ramekin.
- Put ramekins in oven with a baking sheet on rack below to catch drips. Bake for 25 to 30 minutes, or until topping is browned and filling is bubbly.
Nutrition Facts : Calories 375 kcal, Carbohydrate 63 g, Cholesterol 20 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, Sodium 66 mg, Sugar 48 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
THE CRUNCHIEST SUMMER FRUIT CRUMBLE
The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won't absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.
Provided by Melissa Clark
Categories easy, cookies and bars, pies and tarts, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
- Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
- Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
- Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.
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