They were the perfect combination of soft baked cherries, and crunchy crumbly oat topping. Again, I can't stop making fruit desserts this summer.
All that is added to the cherries is sugar to sweeten them, and cornstarch to thicken them up. I combined the crumble in the food processor, however, you could use a pasty cutter or forks to cut in the butter as well (The food processor takes the least amount of work!)
I couldn't help but eat it straight from the oven, still steaming hot!
Cherry Crumbles
Serves 4
Adapted from The Pioneer Woman
Ingredients
2 cups pitted and halved cherries
1/4 cup sugar
2 teaspoons corn starch
2 tablespoons brown sugar
2 tablespoons white sugar
1/2 cup four
1/4 cup oats
1/2 stick cubed butter
Directions
Preaheat oven to 375 degrees.
Stir together cherries, sugar and corn starch. Set aside.
In the bowl of a food processor add brown sugar, sugar, flour, oats and butter. Pulse until a coarse meal forms.
Fill 4 ramekins equally with cherry mixture, and top with crumb mixture. Place ramekins on baking tray and bake for 30 minutes until cherries are bubbly and crumble is golden brown. Can be served with a scoop of ice cream on top.
I've been looking for a super easy cherry pie-esque dessert - this looks perfect! Can't doubt anything from Pioneer Woman, right?
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