Fresh Homemade Cherry Crumble
Have you noticed that the cherry season has been longer than usual this year? It’s fine by me because cherries are my current favorite fruit. I often joke that I can eat my body weight in cherries each season, and this year I may have actually done it.
One week I got so overzealous about cherries that I bought them at 3 stores in a row. Now I had a problem, I really could not eat all of these by myself, so I decided to make Homemade Cherry Crumble. This way, I could tuck several servings of the uncooked crumble into the freezer to be enjoyed later, once the cherry season is done.
Click over to my Instagram to see a quick video of me making Homemade Cherry Crumble.
Crumbles are fantastic summertime recipes because they are mostly fruit with just enough buttery topping to give you a nice crunch.
The most challenging part of this recipe is pitting the cherries. Since you’ll have to pit 1 ½ pounds of cherries, I highly recommend a cherry pitter, it makes preparing the fruit a breeze. Just load cherries into the contraption and press, the cherry pits come out so easily. When slicing the cherries in half, be sure you look for any pits that might have been left behind. This is important because you don’t want to compromise dental work with a rouge pit.
Once the cherries are pitted, sprinkle them with the sugar and cornstarch mixture, add extracts, and mix well. Spoon the fruit into the baking dishes. To make the topping just mix the ingredients well, and sprinkle over the top. A mere 24-30 minutes later you have these beauties to serve and enjoy!
Cherry Crumble is such a simple recipe; I can’t wait to share it, I hope you’ll grab some cherries at the market quickly before they vanish until next year.
Enjoy!
Fresh Homemade Cherry Crumble Fruit Filling
1 ½ pounds of fresh cherries, washed, pitted, and cut in half
½ cup sugar
1 teaspoon cornstarch
½ teaspoon almond extract
1 teaspoon vanilla
Crumble
¾ cup flour
4 tablespoons butter, melted
¼ cup sugar
1 teaspoon baking powder
Pinch salt
½ teaspoon almond extract
1 teaspoon vanilla
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. To prepare the
filling first mix the cornstarch very well with the sugar. Add the sugar mixture, and the extracts to
the cherries and stir well. Fill 6-8 ½ cup ramekins with the cherry mixture and place on the prepared baking sheet. To make the topping, mix all of the ingredients in a small bowl until the mixture is crumbly.
Sprinkle the tops of each ramekin with the crumble mixture. Cook for 24-30 minutes until the ramekins are bubbling and the topping is browned.
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Join me for an upcoming cooking class!
Saturday, August 31st, 12:00-2:00 The Arboretum Summer Inspired French Pastries Part 2-Your Guests Will Love– Unlock the secret to French pastries sure to wow your guests for parties now and later. We will begin with a crispy French Bistro Salad served with a delicacy from the Burgundy region, Golden Puffs, stuffed with Herbed Goat Cheese. While you enjoy a very light lunch, watch Chef, craft the puffs into adorable swans sure to charm all. READ MORE AND REGISTER
Thursday, September 5th 6:00-9:00 Texas Meets Paris Luxury Dinner Party- Dinner parties are back in vogue and I am celebrating my first ATOP trip to France in 2015 where a group of Texans took on Paris! We’ll approach Texas beef and potatoes with a Frenchie twist. In this hands-on class, we will cook together for a fabulous evening of camaraderie and French techniques. The party will start with an amuse-bouche chef’s choice and an ATOP classic Peartini Cocktail and then we’ll dive into a sumptuous menu sure to please! Our first course will be a crispy Endive Apple and Goat Cheese Salad served with Brioche Buns that are light as air. Our main course will be tender Beef Tournedos with irresistible Apple Bacon Butter and a Brandy. READ MORE AND REGISTER
See you soon!
Lorie
