CHERRY BERRY CRUMBLE
Sweet cherries and berries combine with a nutty, brown sugar crumb topping for a quick, easy, and delicious dessert.
Provided by Jennifer McHenry
Categories cobblers, crisps, and crumbles
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Combine the berries, cherries, sugar, cornstarch, and lemon.
- Set aside while you make the topping.
- Combine the flour, brown sugar, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until the mixture forms crumbs.
- Mix in the nuts.
- Transfer the fruit mixture to a 2-quart baking pan. Sprinkle the topping evenly over the fruit.
- Place the pan on a lined, rimmed baking sheet to catch any potential spills.
- Bake 40 to 45 minutes, or until the topping has browned and the filling is bubbly.
- Serve warm or at room temperature with ice cream or sweetened whipped cream.
CHERRY BERRY CRUMBLE
Easy vegan cherry berry crumble. Easily made with frozen fruit and with a buttery cinnamon crumble topping!
Provided by Cupful of Kale
Time 30m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180°c. Prepare the cherries. Remove the stems, slice the cherry in half, twist and pull and then use your finger to scoop out the stone. Place the cherries, frozen fruit, arrowroot, maple syrup, sugar and lemon juice in a pan. Bring to a simmer and leave for about 5 minutes until it has turned thick and syrupy. Transfer to a pyrex/ovenproof dish whilst you prepare the topping. Melt the butter on the hob/microwave. Pour into a bowl with the oats and cinnamon and mix until combined. Spoon on top of your berry mix and then sprinkle the sugar on top. Place into the oven for 15 minutes until the berries are bubbling and the crumble is brown and crunchy. Top with some slivered almonds/coconut flakes and serve warm with ice cream!
Nutrition Facts : Calories 218 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 10 grams fat, Fiber 5 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 71 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHERRY BERRY CRUMBLE
Cherry Berry Crumble is an especially wonderful dessert for the transition from summer to fall! May be served either warm or at room temperature. Good with a scoop of vanilla ice cream, or dollop of fresh whipped cream. Adapted from Martha Stewart.
Provided by BecR2400
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
- Make Topping: In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
- Make Filling: In a large bowl toss together berries, cherries, lemon juice, vanilla extract, 1/2 cup brown sugar, 2 tablespoons flour, and 1/4 teaspoon salt to combine.
- Pour the cherry and berry mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly.
- Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crumble warm or at room temperature, topped with vanilla ice cream or whipped cream, as desired.
Nutrition Facts : Calories 653.2, Fat 24.1, SaturatedFat 14.8, Cholesterol 61, Sodium 159.4, Carbohydrate 107.2, Fiber 6, Sugar 68.3, Protein 7
FRESH CHERRY-BERRY CRUMBLE
Cherry-Berry Crumble - a fresh cherry and raspberry filling covered with the most spectacular, crumbly topping you won't be able to resist. One of the best fresh cherry desserts!
Provided by Cathy
Categories Dessert
Time 1h17m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- For the crumble, add all ingredients to a medium sized bowl and used your fingers to combine until mixture is crumbly. Set aside.
- For the filling, add all ingredients to a large pot and bring to a low simmer on the stove over low heat. Once simmering, cook for 10 minutes, stirring often. It is okay to break up some of the cherries as they soften. Remove from heat when done.
- Lightly spray eight (6-ounce) ramekins with cooking spray. Divide filling among all eight dishes. Divide topping among all eight dishes as well. Place ramekins on a large baking tray covered with aluminum foil. Bake for 22 minutes or until edges are bubbly.
- Remove from oven and let sit for 20 minutes before serving. You can serve warm or room temperature with a scoop of vanilla ice cream.
Nutrition Facts : Calories 334 kcal, Carbohydrate 65.1 g, Protein 2.8 g, Fat 8.2 g, SaturatedFat 4.7 g, Cholesterol 19.8 mg, Sodium 143.5 mg, Fiber 4.1 g, Sugar 47 g, UnsaturatedFat 0.3 g, ServingSize 1 serving
TRI-BERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
- In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
- For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.
CHERRY-BERRY CRUMBLE
Steps:
- COOK and stir cherry pie filling and raspberries in medium-sized saucepan until heated through. Stir in sweetened condensed milk; cook and stir 1 additional minute. SPOON into 2-quart square baking dish or into 6 individual dessert dishes. Sprinkle with granola. Serve warm. VARIATIONS PEACH BERRY CRUMBLE: SUBSTITUTE peach pie filling for cherry pie filling. CHERRY-RHUBARB CRUMBLE: SUBSTITUTE fresh or frozen sliced rhubarb for raspberries. Cook and stir pie filling and rhubarb in medium-sized saucepan until bubbly. Cook and stir an additional 5 minutes. Proceed as above.
- Calories 580,Total Fat Grams14.8,Calories From Fat 133,Saturated Fat Grams 6.1,Saturated Fat Grams Pct DailyValue 31,CholesterolMilligrams 23,SodiumMilligrams 119,Sodium Milligrams Pct Daily Value 5,Potassium Milligrams 331,Potassium Milligrams Pct Daily Value 9,Total Carbohydrates Grams 69.6,Total Carbohydrates Grams Pct Daily Value 22,Dietary Fiber Grams 6.6,Dietary Fiber Grams Pct Daily Value 26,Sugars Grams 55,Protein Grams 8,Protein Grams Pct Daily Value 16,Vitamin A Pct Daily Value 5,Calcium Pct Daily Value 6,Thiamin Pct Daily Value 26,Niacin Pct Daily Value 15,Vitamin C Pct Daily Value 24,Folate Pct Daily Value 23,Magnesium Pct Daily Value 25,
- **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."
CHERRY-BLACKBERRY CRISP
I've used mulberries instead of blackberries in this old family recipe. Whichever you choose, it's a mouthwatering treat. -Wanda Allensworth, Webster City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish., In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream.
Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
CHERRY CRUMBLE
This dessert is great served warm with vanilla ice cream.
Provided by Debbie Rowe
Categories Desserts Crisps and Crumbles Recipes Cherry Crisps and Crumbles Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
- Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
- Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 31.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 6.7 g
CHERRY-BERRY COBBLER
A tender, melt-in-your-mouth crust tops the sweet light and dark cherries and blueberries in this cobbler. The secret to this easy crust is that it comes from a mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix undrained blueberries (from muffin mix), pie filling and sweet cherries.
- In medium bowl, stir muffin mix, milk, oil, eggs and lemon peel until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar.
- Bake 28 to 32 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean.
Nutrition Facts : Calories 250, Carbohydrate 49 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 35 g, TransFat 0 g
CHERRY CRUMBLE
Use summer cherries to make this easy oat-topped crumble. Perfect with a scoop of vanilla ice cream, it makes a superb summertime dessert
Provided by Esther Clark
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
- Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
- Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 367 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium
CHERRY BERRY CRISP
Use fresh or whole frozen fruits, no syrups please. Serve warm with vanilla frozen yogurt or ice cream.
Provided by KelBel
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
- Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
- Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Nutrition Facts : Calories 261.9, Fat 7.7, SaturatedFat 4.3, Cholesterol 17.2, Sodium 53.9, Carbohydrate 46.9, Fiber 5.1, Sugar 26.2, Protein 3.9
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