Sour Cherry Crumble Food

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SOUR CHERRY CRUMBLE



Sour Cherry Crumble image

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

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.

SOUR-CHERRY CRUMBLE



Sour-Cherry Crumble image

Provided by Molly O'Neill

Categories     easy, dessert

Time 1h

Yield Four servings

Number Of Ingredients 10

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.

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 PIE WITH PISTACHIO CRUMBLE TOPPING



Sour Cherry Pie With Pistachio Crumble Topping image

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

1 cup granulated sugar
4 tablespoons cornstarch
5 cups sour cherries, whole, pitted (fresh or frozen)
1 teaspoon vanilla extract
1 single pie crust (pastry dough for 9-inch pie crust)
1/2 cup pistachio nut, shelled
1 cup all-purpose flour
1/2 cup butter, cut into chunks
1/2 cup brown sugar

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.

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