TART CHERRY CRUMBLE RECIPES
TART CHERRY CRISP RECIPE: HOW TO MAKE IT - TASTE OF HOME
"Our family first made this dessert after an outing to a cherry orchard," explains Mrs. Grossman of Brooklyn, New York. "We used the fresh fruit we picked to make several of these crisps."
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.
Nutrition Facts : Calories 243 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 186mg sodium, CarbohydrateContent 43g carbohydrate (30g sugars, FiberContent 2g fiber), ProteinContent 2g protein.
CRUMBLE RECIPES | BBC GOOD FOOD
Crumble is a classic pudding you can enjoy all year, from comforting apple & blackberry crumble to modern twists like peanut butter berry crisp.
Provided by Good Food team
Number Of Ingredients 1
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TART CHERRY LATTICE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. —Pamela Eaton, Monclova, Ohio
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Reviews 5
Total Time 60 minutes
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Reviews 5
Total Time 60 minutes
Category Desserts
Calories 561 calories per serving
- Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil., Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.
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Cuisine French
Calories 200 per serving
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- Bake 30 minutes or until crust edge is golden brown. Remove from oven to cooling rack; cool 3 to 5 minutes before cutting into wedges. Serve with ice cream.
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Ree's easy Cherry Crumb Pie is the only dessert you'll need on your Thanksgiving table!
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 40 minutes
Category Christmas, Summer, Thanksgiving, baking, dessert, fruit
Cuisine American, Comfort Food
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Reviews 5
Total Time 2 hours 40 minutes
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Cuisine American, Comfort Food
- Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbling, 5 to 7 minutes. Stir in the balsamic vinegar and cook for 1 minute. Stir together the cornstarch and lemon juice in a small bowl. Add to the cherry mixture, stirring until incorporated. Continue to cook until glossy and thickened, 3 to 5 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use, or up to 1 day. Make the crumb topping: Whisk together the flour, brown sugar and salt in a large bowl. Rub in the butter with your fingers until it is in pea-size pieces and the ingredients are well combined. Refrigerate for at least 15 minutes before using, or up to 1 day. Preheat the oven to 375˚. Line a rimmed baking sheet with foil. Roll out the pie dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers. Pour the cooled cherry mixture into the pie crust and sprinkle with the crumb topping. Put the pie on the baking sheet and bake until the filling is bubbling and the crust is browned, about 50 minutes. (Cover the crust with foil if it’s getting dark too quickly.) Transfer the pie to a rack and let cool at least 2 hours before serving.
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