Cherry crumble: classic, creative and even light – Italian Cuisine

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The cherry crumble is the spring version of the typical Anglo-Saxon dessert, easy and quick to prepare, and the result is guaranteed

The crumble is one of the iconic sweets of the Great Britain, born during the Second World War, when poverty and food rationing led to an ingenious variant of the classic pie, adopting crumbs of shortcrust pastry as a cover for fruit and vegetables of all kinds and seasons. We offer you a classic version of the cherries crumble, two creative variants and for those attentive to the line also a light one. Are you ready to break the shell of crunchy crumbs and sink the spoon in the succulent filling of ripe cherries?

Cherry crumble: the classic recipe

In late spring, the most sociable fruit there is, with its bright color, cherry or perhaps better to talk about it in the plural, yes because the cherries they grow and mature in pairs, some are even born attacked (Siamese) and are the nicest of all. With their sweet and satisfying taste, one leads to the other, be careful not to finish them all during the preparation.

Cherry crumble ingredients

700 g cherries
70 g flour 00
50 g butter
50 g brown sugar
1 untreated lemon
salt

Method

place in a bowl the flour, the butter in chunks, 30 g of brown sugar and a pinch of salt, you work the dough easily using your fingertips, so as not to heat it too much. formed a stick, cover it with cling film and let it rest in the refrigerator for about an hour, in the meantime prepare the cherries.

Wash the cherries, remove the stalk and cut them in half by gently removing the core. transfer them in a pan with 20 g of brown sugar, 2 tablespoons of water and the roughly chopped lemon zest, to be able to eliminate it easily. Let it cook for 5 minutes, remove the lemon zest and pour it all into a ceramic baking dish (∅ 20-24 cm) or in small single-portion casseroles, let cool slightly before covering them.

Take away the dough dough from the fridge and helping you with a large hole grater grattugiatelo on cherries. bake in a preheated oven at 180 ° C for 30 minutes. serve warm cherry crumble accompanied with a scoop of cream ice cream or fiordilatte.

Cherry crumble pie

For those who never give up a good one piece of cake, here is the more full-bodied version of the cherry crumble, composed like a tart but with a crumbled surface. Just change the proportions of the ingredients slightly and rebalance the doses to obtain the right consistency.

Cherry crumble cake ingredients

350 g cherries
150 g 00 flour
100 g butter
70 g brown sugar
1 untreated lemon
salt

Method

place in a bowl the flour, the butter in pieces, 60 g of brown sugar and a pinch of salt, you work the dough easily using your fingertips, so as not to heat it too much. Distribuitene about 2⁄3 in a hinged mold (ø 20 cm) buttered and pressed to form a base. Place the remaining dough in the refrigerator by covering it with plastic wrap. Bake the base of the cake in the oven at 180 ° C for 15 minutes.

Wash the cherries, remove the stalk and cut them in half by gently removing the core. transfer them in a pan with 10 g of brown sugar, 1 tablespoon of water and the zest of ½ untreated lemon. Let it cook for 5 minutes, remove the lemon zest and arrange the cherries on the base of the cake; cover partially with the remaining dough, grating it or crumbling it with your fingers. bake again at 180 ° C for another 15-20 minutes.
Accompany the cake to taste with a scoop of ice cream.

Crumble biscuits with cherry jam

On many occasions, such as birthday parties and dinners with friends, when there is no lack of food and the choice is varied, the version already cut and portioned can be more than very practical also a way not to weigh down your guests. In this case we preferred the use of the cherry jam to make the preparation of the cake even faster.

Crumble biscuit ingredients

150 g 00 flour
100 g butter
60 g brown sugar
cherry jam
salt

Method

place in a bowl the flour, the butter in pieces, 60 g of brown sugar and a pinch of salt, you work the dough easily using your fingertips, so as not to heat it too much. Cover a rectangular baking tray with parchment paper, distributed about 2⁄3 of the dough and pressed to form a base. Spread a generous layer of cherry jam and crumble the rest of the dough to partially cover it, leaving a glimpse of the jam. Bake in the oven at 180 ° C for 20-25 minutes. Cut lozenges, cubes or rectangles to form individual biscuits.

Light cherry crumble

If you are fond of cherries, but you want to keep calories and sugars under control, we come to your rescue with a version light however decidedly greedy, without butter and with very little sugar. As an alternative to the crumble you can use oat flakes, muesli, sliced ​​almonds and dried fruit to taste.

Light cherry crumble ingredients

700 g cherries
350 g muesli mix
10 g brown sugar plus a little topping
1 untreated lemon

Method

As the crumble is ready started from the cherries, then wash them, remove the stalk and cut them in half by removing the core gently. transfer them in a pan with 10 g of brown sugar, 2 tablespoons of water and untreated lemon zest. Let it cook for 5 minutes, remove the lemon zest and pour it all into a ceramic baking dish (∅ 20-24 cm) or in small single-portion cocotte. distributed muesli on the whole surface and at discretion add also a pinch of brown sugar that will help to form a nice crust in cooking. bake at 180 ° C for 15 minutes.

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