This inviting cherry crumble is sure to satisfy a group gathered together to celebrate a special occasion.
- Frozen IQF sour cherries 500 g
- Fruit juice, if available cherry 600 ml (from 500 g cherries)
- Sugar 150 g
- Corn starch 80 g
- Place IQF (individually quick frozen) cherries and fruit juice in a bowl and defrost cherries.
- Separate cherries and juice and keep separate. This should give you approximately 600 ml juice and 400 g cherries.
- Place 400 ml juice into an 8-quart or bigger pot.
- Add the 150 g of sugar and bring the mixture to a boil.
- In the meantime, combine the remaining 200 ml of cherry juice and 80 g of corn starch.
- When the sugar and cherry juice comes to a boil, stream in the corn starch juice mixture and bring to a quick boil to thicken the filling.
- Add the cherries and gently fold them into the cooked filling.
- Let cool before using.
- Butter, unsalted 454 g
- Sugar 454 g
- Whole egg (1) 50 g
- Vanilla (your choice) to taste
- Flour (your choice) 908 g
- Place softened butter and sugar into a 20-quart mixing bowl.
- Using the paddle attachment, cream sugar and butter
- Add the egg and vanilla and blend until both have incorporated.
- Change mixing speed to slow.
- Add flour to the mixing bowl. Start blending on slow speed until the desired crumble size is reached.
- Tip: don’t overmix: you may want to finish the blending process by hand.
- Line a cake tin, round or square, with parchment paper on the bottom and sides (to prevent post-bake sticking).
- Use 60% of the crumble to create the bottom and sides of your crumble. Make sure both bottom and sides are firmly compressed to look almost like a sugar dough consistency.
- Place cherry filling into the prepared cake tin. How much, I leave that up to you and your taste.
- Top the cherry filling with the remaining crumble.
- Tip: Spray a little water onto the crumble before baking to make everything stick together.
- Bake at 190 C (375 F) for approximately 30 minutes, possibly more, as it depends on your oven and how much filling you used.
- Bake well, until gold to dark brown.
- Let your cherry crumble cool down, place in cooler until totally chilled before flipping the baking tin to remove the crumble. Mind you, if you prefer using a baking sheet, this last step will not be necessary. / BJ
Peter Jacobs is a Certified Master Baker, technical advisor and consultant. He owns and operates The Bakers Workshop in Udora, Ont.
Print this page
Stories continue below
Leave a Reply