• Queen's Desserts - 15

    From Dave Drum@1:18/200 to All on Thu Sep 22 09:34:38 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sour Cherry Crumble
    Categories: Pies, Pastry, Fruits, I scream
    Yield: 6 servings

    MMMMM---------------------------CRUMB--------------------------------
    1 c A-P flour
    1/2 c Firm packed light-brown
    Sugar
    2 tb Natural cane sugar
    1/2 ts Ground cinnamon
    1/2 ts Kosher salt
    4 1/2 oz Unsalted butter; in medium
    Cubes

    MMMMM---------------------FILLING & SERVING--------------------------
    8 c Fresh sour cherries
    1/4 c Tapioca starch
    1/4 c Natural cane sugar
    1 ts Pure vanilla extract
    Fine grated zest of 1/2
    - small lemon
    pn Ground cinnamon
    pn Kosher salt
    Vanilla ice cream; to serve

    MAKE THE CRUMB: In a large bowl, mix the flour, both
    sugars, the cinnamon, and salt. Add the butter and
    squeeze the mixture firmly and repeatedly with your
    fingers, scooping up the bits from the bottom of the
    bowl until the mixture feels moist and comes together in
    golf-ball-size crumbles. Cover the bowl with plastic
    wrap and refrigerate until firm, about 30 minutes.

    When ready to bake, set a rack in the center of the oven
    and set @ 350+|F/175+|C.

    Gently pit the cherries, recruiting help as needed, and
    transfer to a large bowl. Stir in the tapioca flour,
    sugar, vanilla, zest, cinnamon, and salt.

    Quickly transfer the cherry mixture to a 10-inch ceramic
    baking dish or pie plate. Sprinkle the topping evenly on
    top to cover the cherries, crumbling it into smaller
    pieces as you go.

    Bake on a foil-lined, rimmed baking sheet until the
    juices are thickened, syrupy, and bubbling slowly and
    the top is lightly golden, about 50 minutes. Remove to a
    wire rack and let cool completely (or nearly).

    Serve with vanilla ice cream.

    RECIPE FROM: https://www.saveur.com

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