Fresh Cherry Crumble

Cherry Crumble
Cherry Crumble. Diana Rattray
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 4 to 6 Servings
Ratings (10)

Fresh sweet pitted cherries are the star of this wonderful crumble-topped dessert. The cherries are cooked to make a thickened pie filling and then they're baked to perfections in ramekins with a crunchy spiced crumble topping.

Use chopped walnuts or pecans in the delicious buttery brown sugar topping. This is a great way to enjoy fresh cherries.

What You'll Need

  • 4 cups fresh sweet cherries (pitted)
  • 3/4 cup water
  • 3/4 cup sugar
  • 2 1/2 tablespoons cornstarch
  • For the Crumble Topping:
  • 4 tablespoons butter
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup walnuts (or pecans, finely chopped)

How to Make It

  1. Heat oven to 375 F (190 C/Gas Mark 5). Lightly spray four 7- to 8-ounce ramekins or five to six 5- or 6-ounces ramekins or custard cups with baking spray or lightly butter the bottoms and sides.
  2. In a medium saucepan, combine the pitted cherries, water, 3/4 cup sugar, and 2 1/2 tablespoons of cornstarch. Stir to blend and put the pan over medium heat. Bring to a simmer; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently.
  1. Divide cherry mixture among 4 7- or 8-ounce ramekins (or 5 to 6 smaller ramekins or custard cups).
  2. Combine topping ingredients and, using fingers, sprinkle evenly over each filled ramekin.
  3. Put ramekins in the preheated oven with a sheet of foil or baking sheet on the rack below to catch drips. Bake for 25 to 30 minutes, or until the topping is browned and the filling is bubbly.

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