Cherry Crumble


Have you ever wondered what the difference was between a cobbler, a crisp and a crumble? It often seems that these terms are used to refer to any baked fruit dessert with a topping, but there are very distinct differences between the three. A cobbler is cooked fruit topped with biscuits or batter and baked, while a crisp is cooked fruit that is topped with a mixture of oats, flour butter and nuts before baking.

Finally, a crumble is a topping of butter, sugar, flour and spices that is piled onto fresh fruit before baking. Of the three, my favorite is the crumble. Crumbles are best served warm with a big scoop of vanilla ice cream, and while they aren’t popular in the summertime, my favorite crumble is made with fresh cherries, which are only available from mid-May until the end of June.

I’m not sure if making a crumble in the summertime violates any culinary rule in the way that wearing white after Labor Day used to rock the fashion world, and even if it were a violation, I happily be a rule breaker. Cherry crumble is simply one of the best desserts and definitely should have a place on the list of Top Ten Desserts. Don’t believe me?

Give this simple (well, after you pit the cherries) recipe a try you’ll be a convert.

Cherry Crumble

  • 2 pounds fresh cherries, pitted
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon lemon zest
  • 2 tablespoons flour
  • 1 tablespoon vanilla extract
  • 1/2 cup flour
  • 3/4 cup brown sugar
  • 1 stick cold butter
  • 1 teaspoon of salt
  1. Mix together cherries, sugar, cinnamon, nutmeg, lemon zest, 2 tablespoons of flour and vanilla extract.
  2. Spread fruit mixture into a rimmed baking dish.
  3. In a food processor, combine flour, brown sugar, butter and salt until mixture is crumbly.
  4. Pour crumb mixture onto fruit mixture and spread evenly; gently press crumbs down onto the fruit.
  5. Bake at 350 degrees until fruit is bubbly and topping is golden brown.
  6. Serve warm with vanilla ice cream.

Want more recipes like this? Be sure to check out CURVY Magazine Issue 03

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 Autumn / Winter 2020

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