Sour Cherry Crumble Best Recipes

CHERRY CRUMBLE

Ingredients:

• 6 tablespoons butter
• 1 ⅛ cups all-purpose flour
• ½ cup rolled oats
• 6 tablespoons packed brown sugar
• ⅛ teaspoon salt
• 1 (21 ounce) can cherry pie filling

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
• Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
• Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

SOUR-CHERRY CRUMBLE

Ingredients:

• 4 cups pitted sour cherries, with their juice
• 4 tablespoons sugar
• 1/2 cup all-purpose flour
• 1/4 cup whole-wheat flour
• 1/3 cup light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cut in pieces
• 1/4 cup chopped walnuts
• 1/4 cup rolled oats

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

Ingredients:

• Almond Crumble
• 1 cup almond flour
• 1/2 cup cold butter, diced (1/4 inch)
• 1/2 cup plus 2 tablespoons bread flour
• 1/3 cup granulated sugar
• 2 tablespoons light brown sugar
• 1 teaspoon salt
• Cherry Filling
• 4 cups pitted sour cherries
• 1/2 cup sugar
• 3 tablespoons flour
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• Zest of 1/2 lemon
• 3 tablespoons butter
• Whipped Ricotta
• 1/2 pound ricotta
• 1/2 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

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.