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.
Fresh Sour Cherry Crumble
Recipe slightly adapted from The America’s Test Kitchen Family Baking Book
Serves 6 to 8
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.
Vanilla ice cream. Need I say more?