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.

Yield: 10 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.
  4. 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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