- Food and Cooking
Cherry Crumble - a Yummy Summer Treat
An accidental discovery
For going on 40 years I've been making fruit crumbles as desserts, from rhubarb in the spring through blackberries and apples in the fall. For some reason though, I never thought of making a crumble with cherries. Last week my partner and I both bought cherries, and carried them home in backpacks, which resulted in a rather big bowl of partly-squashed cherries that we had to do something with right away. So we made... cherry crumble!
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To make a 2 pint crumble, enough for 4-6 people
For the filling:
2 1/2 cups cherries
sugar to taste
For the topping:
75g (1/3 cup) margarine or butter
175g (1 1/2 cups) flour
50g (1/4 cup) sugar
Make the crumble
Wash the cherries and remove stalks, halve and pit. Place in a 2 pint ovenproof dish with sugar to taste. Sweet cherries probably will not need any sugar. You can also use an alternative sweetener such as splenda or stevia if you like.
Cut the fat into the flour (or whiz up in the food processor) until the mixture is the texture of fine breadcrumbs. Stir in the sugar.
Sprinkle the topping on top of the fruit and bake in the oven at 200 C (400 F) for 30-40 minutes, until the topping is beginning to brown and the filling is bubbling up round the edges slightly.
Serve hot or cold with custard, whipping cream, sweetened yogurt or ice cream.
Cherries for this don't have to be fresh - if you freeze, can or dehydrate cherries, they make a great crumble either alone or mixed with other fruit (we had a huge amount of pears in 2009, so everything gets mixed with pears!). I suppose you could also make it with commercial canned or frozen cherries too, but I haven't tried.
1. Sugar in the topping may be partly replaced with an appropriate amount of other solid sweetener eg stevia, splenda. I use powdered home-grown stevia leaves. You can also use brown sugar instead of white for an extra-yummy flavor.
2. Add 5ml (1 tsp) cinnamon, ginger or nutmeg to the flour before cutting in the fat for the topping.
3. Add the grated rind of an orange or lemon to the topping before sprinkling it on the cherries.
4. Of course, you can also make this with many other kinds of fruit: apples, plums, gooseberries, rhubarb, currants, blackberries etc. Blackberry and apple together are particularly good.