I’m not much of a pie baker, so I knew I’d be doing something else with the sour cherries we got in our farmshare yesterday. I had enough to make a small crumble, but I didn’t have a pan small enough. Luckily, I do have four ramekins! You could probably also do this in a muffin tin.
I based what I did off of a recipe on epicurious. A couple of reviews noted that as written, it was too salty, and the vanilla extract seemed out of place. I halved the recipie and modified it quite a bit, taking into account the reviews and also changing it to use what I had on hand. You could just use your favorite crumble topping, instead. Here’s what I did for the topping:
- 1/4 cup each whole wheat, bread, and all purpose flours
- 2.5 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 6 tablespoons butter (this combines the butter the recipie has you mix in, as well as the butter you’re supposed to dot on top of the filling, which I omitted)
I mushed this up with my hands, no need to bother with a mixer! This makes for crumbles that have a lot more crumble than fruit. Depending on your preference, you might want to halve this again.
For the cherry filling, omitted the salt and used almond extract instead of vanilla.
I also took a 1/4 cup of almonds and chopped them fine. As I was adding the crumble on top of the cherries, I sprinkled the almonds in, making sure there were some on top.
These still needed the full time in the oven – just bake them until the filling starts to bubble up a bit and the crumble has set.