My neighbors go cherry-picking once a year with their grandkids, and afterward they always give us some of their harvest. I've never cooked/baked with cherries - they've always just been a bit too strong of a flavor for me, so last year I totally let them go to waste. This year I was feeling a bit more ambitious. I found this recipe here. Seriously, these are amazing. Even if you're not THAT into cherries.
Yield: 6 individual crumbles
Ingredients for the filling:
1/2 c. sugar
2 T. cornstarch
1/4 tsp. kosher salt
4 c. pitted fresh dark sweet cherries, left whole
2 T. freshly squeezed lemon juice
1/2 tsp. pure vanilla extract
for the crumble topping:
1/3 c. shredded coconut
1/3 c. all-purpose flour
1/3 c. rolled oats (not quick cooking oats)
1/3 c. brown sugar
1/2 tsp. kosher salt
1/2 tsp. baking powder
5 T. unsalted butter, at room temperature (do not melt), cut into 1/2" pieces
for the creamy lime whip: (do NOT skip this part - the lime balances everything perfectly)
1 c. whipping cream
4 oz. cream cheese, at room temperature
3/4 c. powdered sugar
1 tsp. finely grated lime zest
2 tsp. freshly squeezed lime juice
optional garnish:
1/4 c. sliced almonds, toasted
1/4 c. coconut, toasted
fresh lime slices
Preparation
Preheat oven to 425°. Place six 1-cup ramekins or half-pint canning jars on a large rimmed baking pan. Set aside.
for the filling:
In a medium bowl, whisk together the sugar, cornstarch, and salt. Stir in cherries, lemon juice, and vanilla. Set aside.
for the crumble topping:
In a medium bowl, whisk together the coconut, flour, oats, brown sugar, salt, and baking powder. Cut in the butter with a fork or pastry cutter until you have large pea-size crumbs. Stir the cherry filling well and then divide between the six ramekins. Sprinkle the crumble topping over the cherry filling and bake for 20 to 25 minutes, or until crumble topping is golden and the cherry filling is bubbling. Remove to wire rack to cool.
for the creamy lime whip:
Whip the cream until stiff peaks form. Then remove the whipped cream to another bowl and set aside. Using the same bowl and beater(s) as you used with the cream, beat the cream cheese until completely smooth and creamy (no lumps!). Add powdered sugar, lime zest, and lime juice. Beat again until smooth. Gently fold the whipped cream back into the cream cheese mixture until fully incorporated.
to assemble the island cherry crumbles:
I like to eat these while they are still just a bit warm from the oven. Add a dollop of creamy lime whip to the tops of each crumble and then sprinkle with toasted almonds and coconut. Finish with a fresh lime slice.
Yield: 6 individual crumbles
Ingredients for the filling:
1/2 c. sugar
2 T. cornstarch
1/4 tsp. kosher salt
4 c. pitted fresh dark sweet cherries, left whole
2 T. freshly squeezed lemon juice
1/2 tsp. pure vanilla extract
for the crumble topping:
1/3 c. shredded coconut
1/3 c. all-purpose flour
1/3 c. rolled oats (not quick cooking oats)
1/3 c. brown sugar
1/2 tsp. kosher salt
1/2 tsp. baking powder
5 T. unsalted butter, at room temperature (do not melt), cut into 1/2" pieces
for the creamy lime whip: (do NOT skip this part - the lime balances everything perfectly)
1 c. whipping cream
4 oz. cream cheese, at room temperature
3/4 c. powdered sugar
1 tsp. finely grated lime zest
2 tsp. freshly squeezed lime juice
optional garnish:
1/4 c. sliced almonds, toasted
1/4 c. coconut, toasted
fresh lime slices
Preparation
Preheat oven to 425°. Place six 1-cup ramekins or half-pint canning jars on a large rimmed baking pan. Set aside.
for the filling:
In a medium bowl, whisk together the sugar, cornstarch, and salt. Stir in cherries, lemon juice, and vanilla. Set aside.
for the crumble topping:
In a medium bowl, whisk together the coconut, flour, oats, brown sugar, salt, and baking powder. Cut in the butter with a fork or pastry cutter until you have large pea-size crumbs. Stir the cherry filling well and then divide between the six ramekins. Sprinkle the crumble topping over the cherry filling and bake for 20 to 25 minutes, or until crumble topping is golden and the cherry filling is bubbling. Remove to wire rack to cool.
for the creamy lime whip:
Whip the cream until stiff peaks form. Then remove the whipped cream to another bowl and set aside. Using the same bowl and beater(s) as you used with the cream, beat the cream cheese until completely smooth and creamy (no lumps!). Add powdered sugar, lime zest, and lime juice. Beat again until smooth. Gently fold the whipped cream back into the cream cheese mixture until fully incorporated.
to assemble the island cherry crumbles:
I like to eat these while they are still just a bit warm from the oven. Add a dollop of creamy lime whip to the tops of each crumble and then sprinkle with toasted almonds and coconut. Finish with a fresh lime slice.
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