French Cherry Crumble Recipes

Steps:

• Cube butter and place in freezer until firm, about 15 minutes.
• Preheat air fryer to 325 degrees F (165 degrees C).
• Combine pitted cherries, 2 tablespoons sugar, and lemon juice in a bowl; mix well. Pour cherry mixture into baking dish.
• Mix flour and 6 tablespoons of sugar in a bowl. Cut in butter using fingers until particles are pea-size. Distribute over cherries and press down lightly.
• Stir 2 tablespoons sugar, vanilla powder, nutmeg, and cinnamon together in a bowl. Dust sugar topping over the cherries and flour.
• Bake in the preheated air fryer. Check at 25 minutes; if not yet browned, continue cooking and checking at 5-minute intervals until slightly browned. Close drawer and turn off air fryer. Leave crumble inside for 10 minutes. Remove and allow to cool slightly, about 5 minutes.

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter the base of a deep 20cm loose-bottomed cake tin and line with baking parchment.
• To make the crumble topping, put the flour and butter in a bowl and rub together with your fingertips until you have a coarse, crumbly texture. Stir through the sugar, then transfer to the fridge.
• Beat the butter and sugar with an electric whisk for 5 mins until light and fluffy. Gradually whisk in the eggs, beating well after each addition. Fold in the flour, baking powder, ground almonds and soured cream, then most of the cherries, reserving a handful to garnish. Spoon the mixture into the prepared tin and smooth over the top with a spatula. Dot with the reserved cherries, then bake in the centre of the oven for 30 mins.
• Scatter over the crumble topping, then return the cake to the oven and bake for a further 30-50 mins until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin.
• Slice the cake into thick wedges and serve with custard or ice cream, if you like. Store in a tin or airtight container for up to three days.

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.

Steps:

• Preheat oven to 375 degrees.
• Put cherries in shallow casserole dish.
• In a bowl, combine flours, sugars and cinnamon.
• Cut in the margarine with fork or pastry blender until nice and crumbly.
• Spread the mixture over the cherries.
• Bake for 25 minutes.
• Can be served with tofu ice cream or dairy ice cream.
• Crumble can also be made with peaches, tart raspberries, blackberries or fruit filling of your choice.