Oh hi friends! It appears I've started coming back to life just in time for the end of summer...๐คฆ๐ผโโ๏ธ. Ah well, what can you do? At least I'll be (hopefully) up and about a bit more during the upcoming BEST SEASON EVER! But I'm getting ahead of myself. Since I spent most of summer (and spring for that matter) chilling on the couch slash in bed, I figured I should at the very least celebrate the fruits of of the season before it changes. Ergo, end of summer cherry crumble!
Firstly, if you're looking for one standard, pie size crumble in a 9 inch pie pan, never fear! I've included the directions for that in the recipe along with the pictured single/double servings in crock bowls.
Also, if you don't have a cherry pitter, get ๐๐ป yourselfย ๐๐ป one. I tried pit cherries by hand once for a recipe, and ohmygod was that the dumbest idea ever. Cherry juice everywhere, not to mention the cherries were just absolutely destroyed. Trust me, grab that cherry pitter.
ANYhoo, this end of summer cherry crumble is GREAT for leftover cherries chillin in your fridge, or even frozen ones hanging out in the freezer. If you do use all frozen ones, just add another tablespoon of corn starch to make sure the filling doesn't get too runny.
Ready for the recipe? Just scroll down!
End of Summer Cherry Crumble
- Total Time: 55 minutes
- Yield: Serves 4-8 1x
Description
Enjoy one of the best fruits of summer with this easy peezy dessert topped with golden, buttery crumble. Perfect for leftover cherries! Recipe includes instructions for individual servings in crock bowls (as pictured) and for one crumble (9 inch pie pan size).
Ingredients
For the Cherry Filling
- 2 lbs fresh cherries, pitted (halved or quartered if large)*
- ยฝ cup granulated sugar
- ยผ cup golden brown sugar, packed
- ยผ tsp cinnamon
- ยผ tsp nutmeg
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Crumble Topping
- 1 cup all purpose, unbleached flour
- ยฝ cup outs
- ยฝ cup brown sugar, golden
- 2 tsp cinnamon
- ยผ tsp sea salt
- ยผ tsp nutmeg
- 1 tsp vanilla extract
- ยฝ cup unsalted butter, softened
Get Recipe Ingredients
Instructions
For Single Serving Crumbles (Pictured)
- Preheat oven to 375หF. For single servings, grease 4 oven safe 15 to 16 oz crock bowls (or small cocottes, ramekins...as long as they're oven safe and around 16 ounces!). Set aside.
- In a large mixing bowl, combine all ingredients for the cherry filling. Stir until cherries are completely coated, pressing gently on them to release their juices. Cover with a towel and let sit for 10 minutes while making the topping.
- Combine all ingredients for the crumble topping in a small bowl and stir until thoroughly mixed.
- Spoon an equal amount of the cherry filling into each prepared crock bowls and top evenly with crumble topping mixture.
- Place the crock bowls on the center rack of the oven and bake for 35-40 until juices are bubbling and crisp topping is golden.
- Remove from heat and let cool at least 30 minutes on aย wire rack. Serve warm with a scoop of french vanilla ice cream!
For One Large Crumble
- Preheat oven to 375หF. Grease a 9 inch pie pan. Set aside.
- In a large mixing bowl, combine all ingredients for the cherry filling. Stir until cherries are completely coated, pressing gently on them to release their juices. Cover with a towel and let sit for 10 minutes while making the topping.
- Combine all ingredients for the crumble topping in a small bowl and stir until thoroughly mixed.
- Pour filling into prepared pie pan and sprinkle evenly with crumbleย topping mixture.
- Place pie pan on the center rack of the oven and bake 45-50 minutes until juices are bubbling and crisp topping is golden.
- Remove from heat and let cool at least 30 minutes on aย wire rack. Serve warm with a scoop of french vanilla ice cream!
Notes
You can use frozen cherries, just add another tablespoon of corn starch to the filling. If you want it to set, make sure to let the crumble fully cool before grabbing a spoon!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
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