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 fruit filling to balance the tartness.
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
How to Make It
Preheat oven to 400°.
Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.
Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.
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.
This was delicious, and so easy! I halved the recipe, and used 1/8 tsp. almond extract instead of the chopped almonds. And I put it in ceramic ramekins instead of a cast iron skillet. Scoop of vanilla bean ice cream on top, and... yum! Now I'm going to start stockpiling Rainiers in the freezer since the season is so very short. I want to have this all summer!
This was okay, but there's too much cornstarch and the fruit winds up a bit gummy. I'd definitely use half the cornstarch next time. At the cost of rainier cherries, I actually wish I'd just pitted them and served them fresh with ice cream. The pitting tip is helpful, but I prefer to just press the flat blade of a big knife against the cherry; if you hit the cherry, it will become a bit mushy.
Really love the tip to speed-up the pitting. Did the prep work for both components in the afternoon. Only Bings available locally, good but not very sweet so added a small bit of sugar. Used the mini-processor for the crumble mixture, then kept it in the fridge til ready to assemble. Just before putting it together, added the corn starch to the cherries. Served with a small portion of sugar-free vanilla ice cream. Very good.
I thought this recipe was wonderful. The filling was perfect and I loved that it didn't have any added sugar. It was a little tart, but the sweetness of the topping and some ice cream made it delicious. I would change nothing about this recipe.
I would make this again and again.
Seriously...yum. This was excellent. I found Rainier cherries in bulk at Costco so they weren't that expensive. This crumble was sooooo good and really easy to make! I would make this for company in a heartbeat.
I, too, had difficulty finding this to review, so glad to see it wasn't just me. After paying way too much for Rainiers in Honolulu, I also mixed with Bings and think it was just an ok dessert. Too much sugar for the topping. Also, after less than 15 min in our tropical heat, my butter was WAY too warm, so topping was less a crumble than a fine coat of sugar and flour...my bad! However, it was good enough to enjoy by itself, or with sour cream, yogurt (fresh or frozen) or ice cream, it's even better. May try again with all Bings and not take the butter out until time to mix it in!
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