CHERRY PIE CRUMBLE HOW TO

Don’t be afraid to double the recipe! Coming from a large family, I’ve had a lot of opportunities to double and triple recipes, and this one’s a champ at turning out well no matter how big your batch.

As you’ll see in the recipe below, you’ll sub a can of pie filling for the cherries and sugar combo.

As I mentioned above, you can also use canned pie filling.

Use a fork to stir the mixture together until combined. Add flour, baking soda, baking powder, and salt. In a large mixing bowl, add butter and sugar. Add sugar, flour, cornstarch, salt, cinnamon and toss again until well coated. Preheat the oven to 375☏ and line an 8×8-inch baking pan with parchment paper, including up the sides of the dish.

For the cherries, I prefer to use tart cherries, but you can absolutely use sweet cherries – just be sure to add a few tablespoons of lemon juice to raise the acidity. Toss until fruit is well coated with zest and juice.

These will melt in with your liquids during baking and make a gooey mess. Do not use a baking mix, or any other flour mix that contains a starch, such as cornstarch, potato starch, tapioca starch, or arrowroot powder. For going gluten-free, make sure to use a mild-tasting gluten-free flour (or blend of flours), but NO starch.Melted butter works, but your topping ends up less crumble and more cobbler-like. Use soft butter for best, crumbly results.It makes the day so much easier to have the ingredients mixed up ahead of time!Ī couple of notes about this recipe, and adapting it to be gluten-free. This is especially helpful if you have a busy day leading up to serving guests, and want to serve hot crumble with ice cream (my favorite!).

CHERRY PIE CRUMBLE HOW TO

From a cooking perspective, I love how you’re able to mix up the crumble topping ahead of time (and pit your cherries if you’re using fresh cherries), and refrigerate it until you’re ready to use it. How To Make Cherry Crumble Pie First, make the crust by blending the flour, sugar, and salt in a food processor for five seconds. Very similar to our gluten-free blueberry crisp. So we’re definitely not saying you can’t make this cherry crumble recipe year round! Of course, if you don’t have fresh cherries, you can used frozen, or canned pie filling. So even though it’s just about wrapped up for the year, I wanted to share one last cherry recipe with you. It doesn’t last long, but it’s sure is good while it does! If you’re looking for the perfect refreshing summer treat, try this easy cherry crumble recipe – with a scoop of ice cream on top!ĭo you get as excited about summer fruit season? I love how we go from strawberries, and making strawberry recipes like this chocolate pavlova roulade, to blackberries and blueberries, making blackberry freezer jam and gluten-free blueberry scones, and peaches.Īnd sandwiched in between, we have cherry season.

Cherry pie crumble