Cherry Crispy Crumble

If you were on a dessert island, what type of dessert island would you want to be on? I have thought about this a whole lot. I discard Candy Island pretty quickly but I waffle a lot between chocolate and fruit-pastries. On the one hand, living on an island of endless chocolate delights would be pretty great. Chocolate has all sorts of great properties, like being delicious and mildly caffeinated. On the other hand, the sweet-tartness of fruit coupled with its versatility is hard to beat.

For those of you wishing to live on a dessert island of fruit tarts and fruit pies and fruit bakes and fruit dipped in whipped cream and fruit dusted with sugar and fruit dipped in chocolate, this is the recipe for you. Well, it’s for you if you like fruit crisps in general, even all y’all who’d rather spend your days rolling around the M&M sands of Chocolate Island.

Summer is basically the perfect time for fruit crumbles, too, because there’s all this fruit lying around relative to other times of year (I’m giving you a long, hard look here, Winter). And it’s perfect for eating with ice cream, which makes it doubly great for warm evenings. So warm up that oven (ah the only un-summer-perfect part of the whole ordeal) and let’s get to baking.

What you need:

6 cups of tart sour cherries, pitted please! For sweet cherries, cut back on the sugar.

1 1/4 cups sugar

4 tablespoons flour

That’s going to be your filling.

1 ½ cups flour

1 cup of oats

1 cup of brown sugar

½ cup butter (or margarine!)

That’s going to be your crumble.

Get your oven to 375° F. In one bowl, combine the filling ingredients. In another bowl, combine the crumble ingredients, minus the butter. Cut the butter in (like a champ, clearly). Pour the filling into a 9 by 13 inch dish and then cover it with the crumble. Pop that sucker into the oven until the topping is golden brown, so about 45 minutes. Serve with ice cream. Just be sure to let it cool a bit before jumping in head first. Trust me. I’ve learned the hard way.

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