Fresh Cherry Berry Crumble Recipes

CHERRY BERRY CRUMBLE

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.

SINGLE-SERVE FRESH CHERRY CRUMBLES

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Lightly spray 4 (7- to 8-ounce) ramekins or 5 to 6 (5- or 6-ounce) ramekins or custard cups with cooking spray. Alternatively, lightly butter bottoms and sides.
• Combine cherries, water, sugar, and cornstarch in a medium saucepan and stir to blend. Place pan over medium heat and bring to a simmer.
• Reduce heat and continue simmering, uncovered, for 10 minutes, stirring frequently.
• Divide cherry mixture among ramekins.
• Combine topping ingredients in a medium bowl.
• Sprinkle topping evenly over each filled ramekin.
• Put ramekins in oven with a baking sheet on rack below to catch drips. Bake for 25 to 30 minutes, or until topping is browned and filling is bubbly.

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.

FRESH CHERRY-BERRY CRUMBLE

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.

THE ULTIMATE BERRY CRUMBLE

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.

CHERRY CRUMBLE

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.

CHERRY CRUMBLE

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.