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.
SOUR CHERRY CRUMBLE PIE
This is an amazing sour cherry pie that I bake every summer with fresh sour cherries that we pick up in our garden! I got the original recipe from epicurious. The pie can even be cooked with Bing cherries if you add 1 tablespoon of fresh lemon to the filling.
Provided by Akeleie
Categories Pie
Time 2h10m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Roll out a pie crust disk on floured surpace. Transfer to a 12 inch pie dish. Trim overhang to 1 inchl. Fold edges under. Crim, forming high rim. Chill at least 30 minutes and up to a day.
- For crumble:Mix first 6 ingredients in a bowl. Add butter which should be at room temperature as well as vanilla. Rub with fingers until small clumps form.
- For filling:Position rack in enter of oven. Preheat to 375°F Place foil-lined baking sheet in bottom of oven to catch spills. Mix sugar, flour, cinnamon and sald in large bowl. Add cherries, toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Add almond extract and tapioca before mixing gently and transfering filling to chilled crust, mounding in center. You can decrease amount of tapioca if your cherries are not very juicy. Sprinkle crumble over, covering completely and pressing to adhere.
- Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 15 minutes longer. Cool on a rack.
Nutrition Facts : Calories 355.7, Fat 9.9, SaturatedFat 6, Cholesterol 24.4, Sodium 100.5, Carbohydrate 66.1, Fiber 2.7, Sugar 45.2, Protein 3.5
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 CRUMB CAKE
Make and share this Sour Cherry Crumb Cake recipe from Food.com.
Provided by Laka
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside.
- For the cake whisk together flour, baking powder, and sea salt in a bowl.
- With a mixer, cream butter and 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 a 23 cm square baking dish lined with parchment paper, and smooth with a spatula. Top with cherries, and sprinkle with crumb topping.
- Bake in the oven at 180°C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.
Nutrition Facts : Calories 252.9, Fat 12.9, SaturatedFat 7.8, Cholesterol 62.4, Sodium 249.4, Carbohydrate 30.6, Fiber 1.2, Sugar 11.4, Protein 4.1
TART CHERRY CRISP
"Our family first made this dessert after an outing to a cherry orchard," explains Mrs. Grossman of Brooklyn, New York. "We used the fresh fruit we picked to make several of these crisps."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
CHERRY CRUMBLE
This dessert is great served warm with vanilla ice cream.
Provided by Debbie Rowe
Categories Desserts Crisps and Crumbles Recipes Cherry Crisps and Crumbles Recipes
Time 1h
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 31.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 6.7 g
SOUR CHERRY PIE WITH PISTACHIO CRUMBLE TOPPING
If you've never had a cherry pie made with fresh sour cherries, this will be a revelation. The pistachio crumble topping provides a perfect contrast to the sweet, yet tart cherry filling - vanilla ice cream really is a must for this one!!
Provided by Chef mariajane
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inch diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press gently so that it lines the bottom and sides of the pan - there should be some dough overhanging the edges. Leaving about 1/2-inch overhang, cut off any dough in excess of that. Tuck the overhang under and pinch the edges decoratively to make a fluted edge.
- In a large bowl, combine the sugar and cornstarch. Add the cherries and vanilla and stir until evenly coated. (If using frozen cherries, let thaw at room temperature before proceeding with the recipe).
- Place the pistachios in the bowl of a food processor. Chop coarsely using on/off pulses. Remove to a bowl. Add flour, butter and brown sugar to the processor and process, using on/off pulses until it form a crumble mixture that sticks together in clumps. Return the chopped pistachios to the processor and process briefly just until mixed.
- Spoon the cherry filling into prepared pastry crust, and sprinkle evenly with pistachio crumble topping.
- Place the pan on a pizza pan or a cookie sheet (to contain any spill-over from the pie as it bakes) and place in the preheated oven.
- Bake at 425F for 15 minutes, then lower the heat to 375F and continue baking for about 60 minutes or until the filling begins to bubble through the crumble topping and the cherries are tender when pierced with a sharp knife.
- Let cool slightly before serving with vanilla ice cream.
FRESH CHERRY CRISP
A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used.
Provided by ARANDYGAIL
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
- Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.
Nutrition Facts : Calories 605.6 calories, Carbohydrate 92.4 g, Cholesterol 30.5 mg, Fat 25.5 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 10.7 g, Sodium 90.3 mg, Sugar 61.8 g
SOUR-CHERRY CRUMBLE BARS
This dessert is just like a homemade cherry pie...except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast-because in our book, it counts as a serving of fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Cookie Recipes
Number Of Ingredients 9
Steps:
- Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
- Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
- Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.
CHERRY CRUMBLE
Use summer cherries to make this easy oat-topped crumble. Perfect with a scoop of vanilla ice cream, it makes a superb summertime dessert
Provided by Esther Clark
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
- Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
- Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 367 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium
SOUR CHERRY MUFFINS WITH ALMOND CRUMBLE
Mmmm! Absolutely delicious! The tart of the cherries is balanced by the sweetness of the almond crumble, creating the perfect blend or sweet and sour. I substituted yogurt for the sour cream and it turned out perfectly.
Provided by MissyMuffin
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Grease a 12 cup muffin pan.
- Topping: In a small bowl, combine brown sugar, butter, flour, and cinnamon until blended and crumbly. Stir in almonds. Refrigerate until ready to use.
- Muffins: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together sugar, eggs, sour cream, oil, and almond extract until well blended.
- Add the egg mixture to the flour mixture and stir until just blended, Gently fold in cherries.
- Divide batter equally among prepared muffin cups. Sprinkle with topping.
- Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Nutrition Facts : Calories 280.1, Fat 12.2, SaturatedFat 4, Cholesterol 43.6, Sodium 155.2, Carbohydrate 39.8, Fiber 1.3, Sugar 25.2, Protein 4.1
SOUR CHERRY OAT CRISP
This was out of inspiration for something to do with my fresh sour cherries. Only got a few this year so wanted to make something really tasty! I think this did it. Very simple and can be adjusted to your needs if fresh sour cherries are not available, but I do not recommend using Bing or sweet red cherries for this. Use sour cherries in the can if you can find them. Enjoy! Refrigerate when completely cooled.
Provided by Klonoaphile
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 6h25m
Yield 10
Number Of Ingredients 13
Steps:
- Line the bottom of an oven with aluminum foil to catch spills. Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square baking dish with the pie crust.
- Place cherries in a bowl. Let sit in the refrigerator for about 4 hours until juices start to come out. Gently press down on top of the cherries to release juice. Pour off 3/4 cup juice, reserving cherries in the bowl.
- Pour juice into a small saucepan over medium heat. Mix sugar, cornstarch, and cinnamon together. Stir mixture into the juice before it starts to steam. Bring mixture to a boil, stirring constantly. Remove from heat and keep stirring until mixture starts to thicken, 3 to 5 minutes. Stir in vanilla and almond extracts.
- Pour juice mixture into the bowl with the cherries; stir until combined. Pour mixture into the prepared crust.
- Bake in the preheated oven for 40 minutes while preparing the crumb topping.
- Mix brown sugar, flour, oats, cinnamon, and salt together in a large bowl. Cut in butter pieces with a fork until they're the size of small peas.
- Remove cherry pie from the oven. Top with the crumb topping and bake for an additional 20 minutes. Remove from oven and cut a small hole in the center to help vent. Let cool, at least 1 hour. Serve warm.
Nutrition Facts : Calories 491.8 calories, Carbohydrate 85.6 g, Cholesterol 24.4 mg, Fat 16.2 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 287.7 mg, Sugar 56.9 g
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