Sour Cherry Crumble

If there are sour cherries at the farmers markets, it must be midsummer, and if you love cherries, you owe it to yourself to pick up a couple of quarts and make something yummy. A pie is an obvious vehicle for these little red beauties, but if you’re not in the mood to fool around with rolling out pastry dough, why not try a crumble? It’s quick, it’s easy, and it’s oh-so-tasty.  A lot of cherry recipes include spices or vanilla or almond extract, but I thought I’d try something different.  The Cognac adds a little hint of flavor, but it’s very subtle, allowing each bite to burst with cherry flavor, and the cornmeal and buckwheat make the crust just interesting enough to challenge the cherries.

Sour Cherry Crumble

2 quarts fresh sour cherries, pitted
1/3 cup white sugar
2 tablespoons cornstarch
3 tablespoons Cognac

1 cup oats
1/2 cup white flour
1/4 cup buckwheat flour
1/4 cup cornmeal
1/4 cup brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
3/4 cup melted butter

Combine cherries, white sugar, cornstarch, & Cognac; mix well and let stand at room temperature for 1 hour. Combine remaining dry ingredients and mix well. Add butter and blend with wooden spoon until crumbly. Pour cherries in 13″ X 9″ baking pan and cover with oat topping. Bake in 375º oven until topping is nicely brown (about 45 minutes).

Download or View PDF of recipe for printing.

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One Response to Sour Cherry Crumble

  1. Sarah M. says:

    I LOVE sour cherries. Thanks for the reminder; I will have to find some! And it’s great to see the new post.

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