Rainier Cherry Crumble

June 14, 2013
Rainier Cherry Crumble

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.

Rainier Cherry Crumble

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.


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Rainier Cherry Crumble
Rainier Cherry Crumble
by Table for Seven
Prep Time: 00:20
Cook Time: 00:25
Ingredients (Serves: 4)
  • 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
Preheat oven to 400 degrees. Spray an 8 in baking dish with cooking spray.
In a mixing bowl, combine cornstarch, lemon juice and cherries. Toss to coat. Pour into pan.
In another bowl, add flour, brown sugar, cinnamon. Whisk together.
Add button. With a pastry cutter or 2 knives, cut butter until mixtures is coarse.
Sprinkle over cherries.
Bake for 25-30 minutes or until bubbly.
Let it stand for 20 minutes before serving.

Rainier Cherry Crumble

1 comment

  1. I am not a big cherry lover either Wendy, but, I agree with your mom..they are so much better than your average cherry :) Please let me know if you give it a try..enjoy!


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