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This rustic fresh cherry dessert comes together with a few simple steps and bright summer flavors. The juicy cherries bubble beneath a buttery brown sugar crumb topping that begs for a scoop of ice cream. It is easy enough for a weeknight but always feels special at gatherings.
I first made this when my neighbor brought over a basket of cherries from her backyard tree. It reminded me of childhood summers and quickly became a requested recipe at every family barbecue.
Ingredients
- Fresh cherries: You want 4 cups of the ripest cherries for maximum flavor. Look for glossy skins and firm flesh. Pitting is worth the effort
- Granulated sugar: Adds just enough sweetness without overpowering the fruit
- Cornstarch: Thickens the juices so the filling is glossy not runny
- Lemon juice: Wakes up the cherry flavor and adds brightness Use fresh lemon for best results
- Vanilla extract: Adds warmth and depth Make sure to choose pure vanilla
- All purpose flour: Forms the base of the crumble topping Use a spoon and level method for accurate measuring
- Brown sugar: Brings a molasses note and keeps the topping tender Pack it gently when measuring
- Salt: Enhances every flavor Just a pinch does wonders
- Cinnamon: Optional but gives the topping a subtle warmth Choose Saigon cinnamon if possible for extra aroma
- Unsalted butter: Cold butter is essential for that perfect crumb texture Cut into small cubes straight from the fridge
Step-by-Step Instructions
- Prepare the Cherries:
- In a large mixing bowl combine the pitted halved cherries with granulated sugar cornstarch lemon juice and vanilla. Gently toss until everything is evenly coated. This will ensure the filling sets perfectly and each cherry absorbs the sweet tangy flavors.
- Assemble the Fruit Layer:
- Butter the bottom and sides of your 8 inch baking dish. Pour the cherry mixture in and spread it out to an even layer. You want the fruit well distributed so the juices bubble up evenly during baking.
- Make the Crumble Topping:
- In another medium bowl whisk together the flour brown sugar salt and cinnamon if using. Add the cold cubed butter then use a pastry cutter or two forks to cut it in until the mixture looks like damp coarse sand with some pea sized pieces. This step is the secret to a crispy crumb.
- Add the Topping:
- Sprinkle the crumble mixture evenly over the cherry layer. Do not press down It should sit loosely so the topping crisps up as it bakes.
- Bake:
- Preheat your oven to 375°F or 190°C. Place the baking dish on the middle rack and bake for 35 to 40 minutes. It is ready when the topping is golden brown and the cherries are bubbling up around the edges. If the top browns too quickly tent with foil for the last ten minutes.
- Cool and Serve:
- Let the dessert cool in the dish for about 15 minutes before serving. This allows the juices to thicken slightly making it easier to scoop and serve.
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My favorite part is adding a dash of cinnamon to the crumb topping. It reminds me of my grandmother scooping some over anything with fruit. The way her kitchen smelled during baking is still one of my favorite memories.
Storage Tips
Leftovers keep well for up to four days in the refrigerator tightly covered. You can reheat portions in the microwave or cover the baking dish with foil and warm it in a low oven. The crumble stays crispier if you heat it uncovered for a few minutes.
Ingredient Substitutions
If fresh cherries are not available use frozen ones defrosted and well drained. You can swap half of the cherries for blueberries or sliced peaches for a mixed fruit version. For extra flavor try a drop of almond extract or a tablespoon of bourbon in the fruit mixture.
Serving Suggestions
Scoop the cherry dessert into bowls while still slightly warm and top with vanilla ice cream or a dollop of whipped cream. It is also delicious with a drizzle of cold cream or a sprinkle of toasted almonds for some crunch.
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Cultural Context
Fruit crumbles and crisps have deep roots in American baking especially in regions with summer orchards. This simple method of topping fresh fruit with a buttery crust was popularized during the Great Depression for being affordable and comforting. Each family tweaked the spices and sweeteners to suit their own backyard harvests.
Recipe FAQs
- → Can I use frozen cherries for this dessert?
Yes, just thaw and drain frozen cherries well to prevent extra liquid in the filling.
- → How can I make the topping even crispier?
Use very cold butter and avoid over-mixing the crumble to keep the topping light and crisp.
- → What other flavorings can I add?
Try almond extract or a splash of bourbon for added depth and a hint of complexity.
- → How should leftovers be stored?
Store covered in the fridge for up to four days. Warm before serving for best taste and texture.
- → Is it necessary to peel the cherries?
No, cherry skins soften as they bake and add natural color and flavor to the dessert.
- → What’s the best way to serve this dish?
Serve warm, optionally topped with vanilla ice cream or whipped cream for extra indulgence.