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Cherry Crumble Recipe of of 22-06-2020
The cherries crumble it is a sweet that strangely I still missed ... It may be that cherries are a bit boring to rattle off, but I still hadn't ventured into this wonder! You can solve the problem with a stoner (there are also quite cheap ones) or by trying the trick of the stick and the bottle (if you don't know what I'm talking about, search on Google, you will find a lot of videos about it); alternatively, arm yourself with holy patience and maybe organize yourself with someone to keep you company or settle in front of your favorite TV series and you will see that time will pass in a flash;) In short, once you have pitted all the cherries, the most will be done and in about ten minutes you will have your cherry crumble ready to bake (and you can finish watching the TV series while cooking);)
How to make cherry crumble
First of all, prepare the "shortcrust pastry": add the two flours, sugar, salt, lemon peel and the butter, cut into pieces, cold from the fridge in a bowl.
Mix quickly with your fingers, until you get a crumbly mixture, then let it rest in the fridge for at least 20 minutes.
While you wait, you can dedicate yourself to cleaning the cherries: wash them, then remove the stalk and leaves and proceed to pit them all.
Then arrange them in a bowl and mix them with the sugar and cinnamon to taste.
Grease the mold well, then cover the bottom with the cherries.
Take the pastry from the fridge and create a layer of crumbs on top of the cherries, so as to cover them entirely, without however compacting the crumbs too much.
Bake for about 30 minutes in a preheated static oven at 180 ° C.
Once out of the oven, at least let your cherry crumble cool before serving.
The recipe for the cherry crumble, the sweet of Anglo-Saxon origin, a crunchy shortcrust pastry shell made with sugar and butter, filled with delicious cherries.
The cherries crumble is a spoon dessert of Anglo-Saxon origin made up of a shell of shortcrust crumbs, crumble in English, and a filling of many cherries. Quick and easy to prepare, this recipe is perfect in any season, for the filling you can in fact use any fruit by changing the dose of sugar as desired.
Try it warm accompanied by a scoop of vanilla ice cream, it will become your favorite summer dessert.
The original crumble recipe foresees only apples as a fruit filling, over time there have been many variations, including those based on mixed fruit, or those that include the addition of dried fruit to the dough of the dessert.
This is a recipe from the Second World War, when flour and butter, typical ingredients of English pie, were in short supply, hence the need to replace them with shortcrust pastry crumbs, which included flour, sugar and a fat, which could be margarine or lard, then more readily available. Despite the post-war economic recovery, this recipe has remained in English hearts, continuing to be handed down from generation to generation, fully entering the Anglo-Saxon confectionery tradition.
First wash, dry and remove the stalk and stones from the cherries.
Melt the butter in a large pan, preferably non-stick, add the cherries and sugar and cook for 5 minutes, stirring so that the sugar and butter melt and flavor the cherries.
At this point, move on to the preparation of the crumble:
In a large bowl pour the flour, sugar and softened butter cut into small pieces.
Work the mixture with your hands, mixing it well until you get a mixture of crumbs.
Line a baking dish with baking paper and pour the cherries into it, without the sugar syrup, then evenly distribute the mixture of crumbs over it.
Garnish some sliced almonds and chocolate chips and pour the remaining sugar syrup into the pan where you cooked the cherries.
Bake in a preheated oven for about 30 minutes at 180 ° C until the surface of the crumble is golden and crunchy.
Remove it from the oven and let it rest at least half an hour before serving.
It is excellent accompanied by a scoop of vanilla ice cream.
Cherry Crumble - Recipes
The dessert takes its name from crumble: crumb. It is so called for its crumbly appearance. It is a dessert of English origins that in recent times has spread more in Italy. It can be made with all kinds of juicy fruits, although the best known are cherries and apples. Instead, the use of strawberries is not recommended, as they would not tolerate cooking in the oven.
I had never done it and now that I understand how good it is, I can't wait to try a savory crumble.
It is a baked cake that is made without milk or eggs, replacing the classic flour with a gluten-free flour becomes a gluten-free delight.
It is served directly on the pan, it does not deform due to its particular composition. However, it can be decently portioned once it has cooled or, it could be made in single-portion cups as is done with the clautifus.
I served it together with a scoop of cinnamon ice cream made by my mother, it was a perfect dessert, one of those that make a great impression.
The only trick to follow is to start with frozen butter, kept in the freezer for at least half an hour, which will help the mixture to sandblast and maintain the crumbly consistency.
Ingrediants for a 24-25 cm dish (I used a 27 cm dish):
For the marinade:
600 gr of cherries
The zest of 1/2 lemon
25 grams of sugar
For the crumb pastry
125 gr of Inalpi butter
100 grams of sugar
200 grams of flour 00
1) Start by reducing the butter into small pieces and placing it in the freezer for about 30 minutes
2) In the meantime, wash the cherries and pit them well
3) Pour them into a bowl together with the sugar and lemon zest. Leave them to marinate for 15 minutes, turning them from time to time
4) Grease a baking dish, both on the bottom and on the edges
5) Arrange the cherries neatly on the bottom, so that they can cover the whole bottom
Cherry Crumble - Recipes
What a delight this cake!
As soon as I read this recipe in my favorite magazine Più Dolci I couldn't resist and ran to the kitchen to prepare it. The result has left me very satisfied, so much so that I plan to repeat it as soon as possible, perhaps replacing the cherries with other fruit.
The base of this cake is moist, soft but compact, which allows the fruit not to sink to the bottom of the pan, but to remain well distributed on the surface. On the cherries, tasty and juicy, which almost turn into a jam after cooking, a crunchy crumble lightly scented with lemon is placed. This mix gives life to a rustic dessert, simple but not trivial, which will captivate you at the first taste.
Cherry Crumble - Recipes
Meanwhile, prepare the dough for the crumble: cut the vanilla pod and extract the internal seeds with a small knife. In a bowl put the flour, sugar, cinnamon, vanilla seeds and softened butter and work everything with your fingers until you get medium-sized crumbs.
Preheat the oven to 180 & # 176. Grease a round baking dish that is not so low and sprinkle it with 2-3 tablespoons of brown sugar.
Pour in the cherries, level them and sprinkle them with the previously prepared crumbs of dough.
Bake in the oven for about 40 ', until the surface is golden and crisp.
Serve the crumble still hot, accompanied by a sweet sauce or a scoop of ice cream (I think the ideal would be to enjoy it with a good cup of hot English tea, but the cherry season does not allow this))
It was a difficult task to ston all the cherries not having the right tool to do it, but it was worth it, the cherry crumble that I had been doing for a while did not disappoint my expectations!
Ps. The dessert is spooned, so it will be normal if it comes apart once the crunchy surface is cut!
How to make cherry crumble
To prepare the cherry crumble, wash the cherries and remove the stones. Season them with the vanilla extract and brown sugar. Work the flour and butter with your hands or with the robot to obtain a crumbly mixture.
Reduce the almonds into powder with the mixer and add them to the mixture of butter and flour together with the sugar, always leaving the mixture crumbly.
Grease some ceramic cocottine (or a single small pan) and arrange the cherries on the base, cover the fruit with the crumble and bake in a preheated oven at 190 ° for about 25 minutes. Serve the cherry crumble warm.
Cherry pie is a typical American dessert, indeed iconic. In this case too, we are dealing with marinated cherries, enclosed in two sheets of pie crust, which is a particular paste that is widely used in American pastry shops. A sort of brisèe, enriched with a drop of apple cider vinegar and then covered with sugar crystals just before entering the oven.
Dried fruit crumble
3 large golden apples
200 g of mixed dried fruit (apricots, plums, mangoes, ginger, etc.)
130 g of flour
120 g of butter
80 g of dry grated coconut
30 g of sugar
a glass of rum
a teaspoon of ground cinnamon.
Preparation: divide the peeled dried fruit into small pieces
and slice the apples. Heat 20 g of butter in a non-stick pan, add the apples and turn them with the sauce
letting them wither over low heat, without taking color. When they are soft, add the dried fruit,
stir, sprinkle with rum, and sprinkle with cinnamon. As soon as the liqueur has evaporated, turn off the heat and distribute
fruit in 12 heat-resistant glass bowls. Meanwhile, chop the remaining butter, knead it with
flour mixed with sugar and coconut, obtaining a sandy mixture. Spread it in an even layer on top
cooked fruit. Bake in the oven at 200 degrees for 25/30 minutes or until the surface is golden. Serve them lukewarm
(you can prepare them in the morning and reheat them in the oven at the last moment). The crumble is also excellent served hot with
a spoonful of vanilla ice cream.
Cherry Crumble - Recipes
Spent well last weekend.
It was a busy weekend for us. in short, no rest. Sunday there was the Confirmation of our niece, while on Monday the year-end performance at the kindergarten for our girls.
It was even more exciting. the usual tears of the mother and her clumsy attempts to hide them were not lacking at all indeed they showed up very often. not at every song beginning. but we just lacked. i'm getting old i know!
Today I leave you a simple and quick recipe, the longest job is to pits the cherries, for a perfect end of meal or a snack or why not. also excellent for breakfast. The cherries they are a fruit that I love very much, rich in properties that are important for our well-being (here).
- 400 g cherries
- 150 g flour 00
- 100 g almonds
- 130 g sugar
- 150 g cold butter
- brown sugar for sprinkling
Eliminate the stalk (without throwing it away. I'll explain later!) And the core of the cherries. Grease the single-serving dishes and put the freshly prepared cherries on the bottom.
Mine were very sweet and ripe, if the cherries weren't sweet enough: once the core is removed, collect them in a bowl, add 3 tablespoons of sugar, mix well and leave to macerate for a few minutes, the time to prepare the crumble and continue with the recipe using the cherries so seasoned.
Now prepare the crumble: blend the almonds with the sugar until they are flour. With your fingertips, mix the flours, sugar and cold butter to obtain a sandy mixture. Divide the freshly prepared mixture equally among the six ovenproof dishes, covering the cherries. Sprinkle each dish with brown sugar.
Preheat the oven to 180 & # 176C and cook the crumbles until the surface is golden and crisp (about 15-20 minutes).
Serve warm with vanilla ice cream or even whipped cream. why not. even on its own, it's already so delicious!