Sweet And Sour Cherry And Buckwheat Crumble Food
SOUR CHERRY CRUMB CAKES
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16 squares
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
- Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
- Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
- Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.
SOUR-CHERRY CRUMBLE
Provided by Molly O'Neill
Categories easy, dessert
Time 1h
Yield Four servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 302 milligrams, Sugar 38 grams, TransFat 1 gram
SOUR CHERRY CRUMBLE
Fom Lucy Waverman's column in the Globe and Mail. I had it warm with vanilla ice-cream - real "comfort" food! (Ms. Waverman suggests making this with gooseberries as well - "but increase the granulated sugar to 1/2 cup if the are sour.")
Provided by Gerry sans Sanddunes
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 389.1, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 85.6, Carbohydrate 69.2, Fiber 2.5, Sugar 47.2, Protein 3.7
SOUR CHERRY CRUMBLE
Provided by Daniel Humm
Categories Dessert Bake Fourth of July Ricotta Cherry Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10 by 7-inch crumble, to serve 8
Number Of Ingredients 21
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.
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