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End of Summer Cherry Crumble in white ramekins with gold spoon and tea towel on white marble

End of Summer Cherry Crumble

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  • Author: Aberdeen
  • 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

Scale

For the Cherry Filling

  • 2 lbs fresh cherries, pitted (halved or quartered if large)*
  • 1/2 cup granulated sugar
  • 1/4 cup golden brown sugar, packed
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

For the Crumble Topping

  • 1 cup all purpose, unbleached flour
  • 1/2 cup outs
  • 1/2 cup brown sugar, golden
  • 2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, softened

Instructions

For Single Serving Crumbles (Pictured)

  1. Preheat oven to 375˚F. 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.
  2. 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.
  3. Combine all ingredients for the crumble topping in a small bowl and stir until thoroughly mixed.
  4. Spoon an equal amount of the cherry filling into each prepared crock bowls and top evenly with crumble topping mixture.
  5. 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.
  6. Remove from heat and let cool at least 30 minutes on a wire rack. Serve warm with a scoop of french vanilla ice cream!

For One Large Crumble

  1. Preheat oven to 375˚F. Grease a 9 inch pie pan. Set aside.
  2. 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.
  3. Combine all ingredients for the crumble topping in a small bowl and stir until thoroughly mixed.
  4. Pour filling into prepared pie pan and sprinkle evenly with crumble topping mixture.
  5. Place pie pan on the center rack of the oven and bake 45-50 minutes until juices are bubbling and crisp topping is golden.
  6. Remove from heat and let cool at least 30 minutes on a wire rack. Serve warm with a scoop of french vanilla ice cream!

Equipment

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

Find it online: https://www.aberdeenskitchen.com/2021/09/end-of-summer-cherry-crumble/