Rosie Makes Cherry Crumbles.

I'm taking full advantage of the cherries in season now.

First, I made a Cherry Galette.

Today, I'm making Cherry Crumbles.

Cherry Crumbles

For the filling:                               For the crumble topping:
1 quart cherries, pitted                                   1/3 cup oats
1/2 cup sugar                                                  1/3 cup coconut
2 TB cornstarch                                              1/3 cup brown sugar
2 TB lemon juice                                            1/3 cup flour  
1/2 tsp vanilla                                                  1/2 tsp baking powder
1/4 tsp kosher salt                                            1/2 tsp kosher salt
                                                                         5 TB unsalted butter, diced

Heat oven to 425°.
Place six 1-cup ramekins on rimmed baking dish and set aside.

For the filling:
Whisk together sugar, cornstarch, and salt.  Stir in cherries, lemon juice, and vanilla.  Set aside.


For the topping:
Mix oats, coconut, sugar. flour, baking powder, and salt.  Cut in butter with a fork, pastry blender, or by hand until you have pea-size crumbs.

Stir filling well and divide among the six ramekins.  Sprinkle crumble topping over cherry filling and bake for about 20 minutes, or until crumble topping is golden and cherries are bubbling.

Serve with vanilla ice cream and toasted coconut and toasted almond slices.

 

Cherries and crumble are ready.

 

 Ice cream!

 

 Toasted almonds and coconut!

 This just keeps getting better and better!