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.
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 fruit filling to balance the tartness.
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- Calories: 298
- Fat: 8.9g
- Saturated fat: 5.1g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.4g
- Protein: 3.5g
- Carbohydrate: 54.5g
- Fiber: 3.4g
- Cholesterol: 21mg
- Iron: 1.4mg
- Sodium: 110mg
- Calcium: 45mg
- 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.
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