Cherry Crumble

by sassandbite

In the immortal words of Paul McCartney, take a sad song and make it better.

Not that sad.

Not that sad of a song.

The cherries I bought recently were a sad song, my friends. They were so flavorless they couldn’t even be rightfully called “bad”. They were just a sad excuse for cherries.

But I would not be denied some sort of delicious cherry thing — so I decided to bake them, which would bring out any flavor hiding in there, and if nothing else, it would serve as a vehicle for a crumb topping and ice cream.

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Crumb toppings, it should be noted, are superior to a regular pie crust, and they make absolutely any dessert more appealing. This is verifiable fact, and I will fight anyone who says otherwise.

That said, next time I would probably add a little bit more butter to the crumb base, just because it came out a little dry and I had to brown it more with a blowtorch. Which was not altogether a bad thing, cause I really like playing with blowtorches, and fire in general.

Sorry this picture accidentally came out in the style of Terry Richardson. I swear it was gorgeous.

Sorry this picture accidentally came out in the style of Terry Richardson. I swear it was gorgeous.

Cherry Crumble
For the base:

1 bag bing cherries, pitted and halved

1 tablespoon lemon juice (more or less the juice of 1/2 a lemon)

1-2 tablespoons granulated sugar

For the topping (recipe via Joy the Baker):

1 cup all-purpose flour

1 cup granulated sugar

3/4 cup old-fashioned oats

1 teaspoon ground cinnamon

1/8 teaspoon allspice

pinch of salt

1 stick (1/2 cup) butter, chilled and cut into cubes

Preheat oven to 350°F.
Cut the cherries in half and remove the pits and stems. Place in a 9 x 9” baking pan and toss with lemon juice and sugar. Set on middle rack of the oven and bake 10-15 minutes, until they start to soften.

In a bowl, combine flour, sugar, oats, salt, and spices. Add the butter cubes and break them up into the dry ingredients with your fingers, until the butter is in small pebbles and the mixture resembles a crumble.

Remove the fruit from the oven and mix a generous handful of crumble into it. Spread it evenly and and then top with the remaining crumble. Bake 30-45 minutes, until the fruit is soft and juicy and the topping is slightly browned.

Remove from oven and let it cool for a few minutes before serving. With ice cream, naturally.

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