Rainier Cherry Crumble

June 14, 2013

Well,hi.  We are back in business. Taking a few days off was good for me.  I relaxed, played with my kids and stayed off the computer. Felt good to re-charge a bit.
Thank you everyone for the kind words, prayers and thoughts this week.  Tuesday was an emotional day.  But, it started with a phone call from my Mom and ended with a phone call from my sister.  Two people who can always make me feel better :)
Let's now talk cherries.  Rainier cherries to be exact.  I'm am not a cherry person..don't care for your average cherry.  Maraschino cherries, nope.  Cherry cobbler..could live without it.   OK..I love cherry jolly ranchers (or it strawberry?)  Hardly comparable.  My oldest is a cherry eater and on the occasion, I grab her some from the market.  On one trip, the only cherries not in a 200 lb container were the rainier variety, so, we bought them.
Guys. these are some serious delicious cherries.  They are also a bit pricier than your regular Bing cherry. But, soooo, totally worth it.  They are sweet with a lovely snap when you bite into them. From what I googled..they are the "superior" cherry.  Ooh La La. We are very fancy around here.  Yeah, they were gone in record time.


A really quick dessert to whip with this lovely little gems is crumble or a bit of a bake. That's what my turned out like. Make sure your butter is cold..mine was a little soft..tough to work with, but, it's just as yummy. There are a couple options..make it in a skillet, a baking dish or individual ramekins.  We opted for the baking dish method.  Worked like a charm.
Enjoy.
{Linking Up}


Rainier Cherry Crumble
Adapted From My Recipes
Prep Time: 20 minutes
Cooking Time: 25 minutes
Servings:  4

Ingredients:
  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 2 1/3 TBSP, cold butter. cut into pieces
  • 1/4 tsp ground cinnamon
  • 1 lb Rainer cherries, washed, pitted
Directions:
  1. Preheat oven to 400 degrees.  Spray an 8 in baking dish with cooking spray.
  2. In a mixing bowl, combine cornstarch, lemon juice and cherries.  Toss to coat.  Pour into pan.
  3. In another bowl, add flour, brown sugar, cinnamon. Whisk together.  
  4. Add button.  With a pastry cutter or 2 knives, cut butter until mixtures is coarse.
  5. Sprinkle over cherries.
  6. Bake for 25-30 minutes or until bubbly.
  7. Let it stand for 20 minutes before serving.


No comments

Post a Comment

Thank you for taking the time to leave a comment!