Everyone has a favorite pie. Thomas loves cream pies, my babies love pumpkin, my grandpa loves pecan, my sister gobbles up chess pie, and me, I’m a cherry kind of woman. My mom made a mean cherry pie and it was always my dad’s favorite. I think that I clung onto that fact and emulated. Thanks, Dad.

I don’t have a good pie crust recipe without margarine/shortening in it, so I don’t really like making pie. What is second to pie though? Crisp or crumble! I had to fight off the birds for a few ripe sour cherries growing in my backyard. It was worth the effort. My oldest (5) wanted to help pick, so we enjoyed her little brothers’ naps alone under the tree. I’d move the ladder around and hold it while she climbed and picked. We talked about Littlest Pet Shop animals and worms that live in cherries. When we were done we had picked just enough for this recipe. A lovely way to spend a nap time indeed.
I grew up eating crisp, but have recently discovered crumbles. Fruit crumble tastes like little pieces of delicious shortbread cookies have been baked on top of the fruit. A crisp normally has oats and cinnamon involved. Different things, but both delicious. I like the crumble topping on cherries and the crisp on apples.

Enjoy.

Fresh Sour Cherry Crumble
Recipe slightly adapted from The America’s Test Kitchen Family Baking Book
Serves 6 to 8
Printable Recipe

For the fruit filling:
3 pounds fresh sour cherries, pitted (or 72 ounces bottled)
4 1/2 tsp corn starch
2/3 to 3/4 cup granulated sugar

For the crumble:
1 cup flour
1/4 cup brown sugar
1/4 cup plus 1 T. granulated sugar
2 tsp vanilla extract
1/8 tsp salt
6 T. butter, at room temperature

Preheat the oven to 350 degrees. To make the filling mix together the cherries, corn starch, and the sugar (amount depending on the sweetness of the fruit and your preference). Stir to combine. Put the fruit mixture into the bottom of an 8-inch square baking dish and cover with foil.

To make the crumble, pulse the flour, brown sugar, 1/4 cup of granulated sugar, vanilla, and salt in a food processor until combined. Slice the butter into 6 pieces and put them on top of the flour mixture. Process until the mixture clumps together into large balls, about 30 seconds. Line a baking sheet with parchment and break the crumble onto the sheet with you fingers. The goal is to have little pieces of crumble, about 1/2 inch in size. Spread the pieces out in an even layer on top of the parchment paper.

Bake the foil covered fruit on the upper-middle rack and the crumbs on the lower-middle rack in the oven until the topping is lightly brown at the edges, 15 to 20 minutes.

Take the crumble topping and the fruit out of the oven. Uncover the fruit and give it a gentle stir. Carefully and evenly sprinkle the crumble on top of the fruit and the sprinkle on the last tablespoon of sugar. Bake, uncovered, until the topping is browned and the fruit is nice and bubbly around the edges, about 25 minutes. Let the crumble cool for 10 minutes before serving.

Notes:
Vanilla ice cream. Need I say more?

5 Responses
  1. Wait wait wait… you don’t like making pie WHY?! Just use butter instead of margarine! Don’t go your whole life without homemade pie because of a small thing like that… you’ll just be SAD… 😛 (Seriously, you can do 2 cups flour to 2/3 cups butter… that’s twice the shortning I put in, but it’ll probably taste divine…)

    On another note this looks amazing and I wish I had some good sour cherries to make it with. Canned ones JUST aren’t the same.

  2. […] Written Reality Chocolate Cherry Vanilla Ice Cream Sandwiches – Real, The Kitchen and Beyond Cherry Crumble – Bless This Mess Cherry Chip Cupcakes – Bless This Mess Chocolate Covered Cherry Shortbreads – This Mama […]

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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