Receta Cherry Crumble
We spent a quiet evening at home on Saturday for a change. Leftovers for dinner left me unsatisfied and at 8:00, craving something sweet, I scooted over to Publix in search of a quick dessert. The peaches looked great, and considering I’m still on a peach kick, I grabbed some along with a pint of blueberries. When I looked in my basket at the checkout counter, some of my favorite vanilla ice cream had mysteriously appeared!
When it comes to desserts, I’ll always go for fruit and some form of crust. So, at 8:30 I was back home and busy making a quick and easy peach blueberry crumble with a topping of oats, whole wheat flour, walnuts, brown sugar, and butter. Thirty minutes later a warm and buttery crumble topped with vanilla ice cream satiated my sweets urge.
On Sunday, I dropped by Whole Foods for a couple of items and as soon as I walked in the door and saw a display with bags of fresh, bright red cherries, I realized that cherry season has arrived. The minute I spotted the display and tasted a sample, I knew I had to get some, despite the outrageous price. With a fruit crumble still fresh in my mind, I made the easy decision to substitute cherries for peaches and blueberries and repeat the dessert for today’s post.
I know I might be dating myself when I say this, but every time I think about cherries, a scene from the movie, The Witches of Eastwick comes to mind. For those of you who’ve seen the movie, you’ll know the scene I’m talking about. For those who didn’t see it, I won’t go into detail in a post about food. It wasn’t pretty!
I have almost one of every kitchen gadget, but for some reason I’ve never invested in a cherry pitter. I usually eat the unadulterated fruit and spit out the pits. I wasn’t in the mood for cutting the cherries with a paring knife and fishing out the pits, so I did a little research to see what methods others have used to expedite the process. I found several suggestions, but the one that worked for me was to push the the thick end of a chopstick up through the bottom of the cherry. The pit magically came out the top. Voila!
The peach blueberry version of this dessert was completely satisfying, but I have to say that the fresh cherries proved to be a special treat. Maybe it’s because I can get peaches all summer long, but the cherry season is relatively short.
Cherry Crumble
Ingredients
- 2 1/2 pounds fresh cherries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 cup rolled oats
- 1/2 cup walnuts, finely chopped
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, plus 2 tablespoons for cherriesInstructions
1. Preheat oven to 400 degrees.
2. In a medium bowl, combine cherries, sugar, and cornstarch. Toss to combine.
3. In a small mixing bowl, whisk together oats, walnuts, flour, brown sugar, and salt. Using a fork or your fingers, mix 4 tablespoons butter into dry ingredients until completely incorporated. Mixture should be crumbly.
4. Transfer cherries into a 7x11 baking dish. Cut 2 tablespoons butter into small pieces and distribute over cherries. Top cherries with streusel topping.
5. Bake for 30 minutes. Remove from oven and cool on countertop for 15 minutes. Serve with vanilla ice cream.2.2
http://www.southernboydishes.com/2014/06/17/cherry-crumble/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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