Ranier Cherry Crumble (Cooking Light)

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Rainier Cherry Crumble


Rainier cherries are the very sweet offspring of sweet-tart Bing cherries. If you can't find Rainier cherries, you can substitute the Bing variety, but you'll likely need to add a little sugar to the filling to balance the tartness.


Cooking spray
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
Dash of salt
3 pounds very sweet cherries, such as Rainier, pitted
4.5 ounces all-purpose flour (about 1 cup)
1 cup packed light brown sugar
1 tablespoon finely chopped almonds, toasted
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
7 tablespoons chilled butter, cut into small pieces

1. Preheat oven to 400°.

2. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.

3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries. Place skillet on a jelly-roll pan. Bake at 400° for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.


Yield: 10 servings (serving size: about 2/3 cup)

CALORIES 298 ; FAT 8.9g (sat 5.1g,mono 2.3g,poly 0.4g); CHOLESTEROL 21mg; CALCIUM 45mg; CARBOHYDRATE 54.5g; SODIUM 110mg; PROTEIN 3.5g; FIBER 3.4g; IRON 1.4mg

Cooking Light, JULY 2009

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