Cherries – tons of ’em – are going to be overtaking the blog for a week. I know that I promised a hazelnut recipe would be coming your way, but I’m postponing it briefly to present you with a 10-pound-cherry-load of recipes. Nothing big… it’s just 10 pounds, you know…
In case you’re wondering, here’s how I got up to my knees in cherries: I decided to take on the 10 Pound Challenge hosted by OXO and the Northwest Cherry Growers. They sent me and a handful of other bloggers 10 pounds of cherries each, along with a challenge to use them in a recipe or two (or ten). Of course, I only pondered whether this was crazy for a few seconds before I said, “Hey, why not?” I like challenges, and contests, and this is both, as all the cherry recipes will be entered into a contest. So just like that, my life was overtaken by cherries. ;) Wooh!
Recipe number one is… *drumroll, please*… Brown Butter Cherry Crumbles. And yes, they deserve a drumroll. I made these on a whim the moment I got home from picking up my cherry-laden mail, and they were perfection. The cherries transformed into a sweet, juicy elixir hiding under a mountain of crispy, crunchy crumble topping in each little ramekin. I love a good crumble topping (please tell me you do too, right?!) and this one may just be the most heavenly I’ve ever had. It’s laced with brown butter and brown sugar, with bits of cinnamon-y graham cracker and nutty oats. Combined with the bold cherry flavors lurking underneath, all hot and juicy from the oven, it just made life instantly better. Oh yeah, fruit crumble can make life better.
I’m sure these would be amazing with a big scoop of ice cream melting on top, but really, they’re perfect as-is.
Contest-worthy? I think yes!
Update: The 10 Pound Cherry Challenge Contest is open for voting! I would love it if you’d vote for me by “liking” the photo for this recipe (and my other cherry recipes!) on OXO’s Facebook Page. Here’s the link for this recipe’s photo. Voting is open until Friday, August 16th at 4PM EST.
Luscious dark cherries ooze their sweet juices under a nutty crumble topping made with brown butter, brown sugar, oats, and graham cracker crumbs. Serve these warm from the oven for a heavenly summer treat!
- 13 3/4 ounces (2 1/2 cups) pitted Bing cherries, halved
- 1 3/4 ounces (1/4 cup) granulated sugar
- 1/2 ounce (2 tablespoons) all-purpose flour
- 1 tablespoon honey
- 1 teaspoon freshly squeezed lemon juice
- 2 ounces (4 tablespoons) unsalted butter, cut into tablespoons
- 2 1/8 ounces (1/2 cup) all-purpose flour, spoon and level
- 1 1/2 ounces (1/2 cup) old-fashioned rolled oats
- 3 3/4 ounces (1/2 cup) packed brown sugar
- 3/4 ounce (1/4 cup) hand-crushed (coarse) graham cracker crumbs*
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 tablespoon cold unsalted butter, cubed
- Preheat oven to 350ºF. Lightly spray four 6-ounce ramekins* with cooking spray and place on a baking sheet.
- In a large bowl, combine cherries, sugar, flour, honey, and lemon juice, tossing together until cherries are evenly coated in mixture and flour is completely moistened. Set aside.
- Warm a small skillet over medium-low heat. Add 2 ounces (4 tablespoons) butter and whisk occasionally as the butter melts and starts to bubble. Continue whisking more frequently once the butter bubbles as it begins turn golden, cooking until it is a deep hazel-brown color. Remove from heat immediately and continue to whisk for about 30 seconds. Place on a cool surface.
- While butter cools slightly, whisk together flour, oats, brown sugar, graham cracker crumbs, cinnamon, salt, baking powder, and baking soda in a large bowl until evenly combined. Add brown butter and mix in until all of the dry ingredients are evenly moistened. Add the cold cubed butter and rub in with fingertips until no large pieces remain. The mixture will be crumbly.
- Divide cherry mixture evenly between the four ramekins; if you have a scale, you can use it to weigh the amount in each ramekin for better accuracy. Divide crumble topping evenly over cherries in each ramekin. It will look like A LOT of crumble topping (because it is), and the ramekins will be very full with the crumbles mounded on, but use it all.
- Bake ramekins in the preheated oven for 30-33 minutes, until crumble is golden and the juices are bubbling to the tops of the ramekins. Cool slightly and serve while still warm. The crumbles can also be covered with plastic wrap and kept in the refrigerator until ready to serve. Reheat in the microwave for about 25-30 seconds per crumble before serving.
*Crush your graham crackers by hand so you have a mixture of finer and coarser bits to add texture to the crumble topping.
**I believe I used 6-ounce ramekins, but mine don't have the size listed on them. They measure 3-3/4" in diameter by 2" high.
Recipe Adapted From: My Baking Addiction
You can check out all the blogs participating in the #10lbcherrychallenge for more creative cherry-filled recipes:
Disclosure: As part of my participation in the 10 Pound Challenge, I was sent cherries and tools from OXO and Northwest Cherry Growers. I was not compensated for writing this post; this is all me!