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Prep time
30 minutes
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Cook time
45 minutes
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serves
6-8
Author Notes
Sossie Beile's Little Cherry Crumb Bars, beloved of family members around the globe, was the springboard for this recipe.
My grandmother, the eponymous Sossie Beile, did not live to see my mother reach adulthood, but we honor her memory when we make this treat, which my mother re-created from childhood memories. I adjusted the ingredients for a moister crumb and a light, crispy topping. For a filling starring fresh cherries, a summer delicacy, I found a recipe from Gourmet from 2001 for sour-cherry preserves. I added cornstarch in place of pectin. Sour cherries and almonds go together like kissing cousins, so I topped this "Cherry Crumb Cake," as we call it, with a handful for crunch and flavor.
Note that the cherries rest in the sugar and cornstarch mixture several hours ahead or overnight, to draw out the juices, so plan accordingly. —creamtea
Ingredients
- For the filling
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2 pints
tart cherries, such as Montmorency
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1 to 1-1/4 cups
organic sugar
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2 tablespoons
freshly squeezed, strained lemon juice
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1 teaspoon
good-quality almond extract
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2-1/2 tablespoons
cornstarch, sifted
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2 tablespoons
cold water
- For the crumble
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safflower oil for greasing the pan
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2-1/2 cups
all-purpose flour
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2 teaspoons
baking powder
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1 pinch
salt
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1/2 cup
organic granulated sugar
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2 tablespoons
light-brown sugar
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3/4 cup
cold butter, cubed. Chilled solid coconut oil can be used as an alternative for a non-dairy version(chill packed measuring cups in refrigerator briefly if oil is melting)
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1 large
egg + 1 yolk, beaten
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1/4-1/3 cups
blanched toasted & sliced almonds for garnish
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1 tablespoon
(scant) sugar for garnish
Directions
- For the filling
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The day before baking, wash, drain, pat dry and pit cherries.Toss with smaller amount of sugar and lemon juice, taste for sweetness and add additional 1/4 cup sugar if desired, then cover and refrigerate at least 8 hours or overnight.
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On baking day, scrape cherry mixture into a 2-3 quart heavy-bottomed saucepan. (there will still be some undissolved sugar at the bottom of the container--scrape it in too). Bring to a boil, lower heat, and simmer 5 minutes, stirring frequently. Cherries should be tender and darker in color. Remove from heat and stir in almond extract. Set aside to cool slightly while you prepare the crumble.
- For the crumble
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Pre-heat oven to 350º
Grease 9" deep dish ceramic or Pyrex pie plate or 9" square ovenproof pan.
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Whisk dry ingredients together until well blended, crumbling brown sugar into mixture. Toss again to evenly distribute.
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Rub in cold butter or solid coconut oil, breaking up and tossing with fingers until pieces the size of small peas remain. Drizzle in egg. Toss with fork until combined.
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Take slightly more than 1/2 of mixture and pat lightly into bottom of pyrex or ceramic deep-dish pie pan. You don't want it stodgy, just packed enough to make a bottom layer that holds together.
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Scrape cherry filling into pan to cover bottom crumb crust, distributing with a rubber scraper or wooden spoon if necessary.
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Top with remaining crumbs to mostly cover the filling. Do not press down this time, just distribute evenly. Scatter sliced almonds over, then sprinkle with sugar.
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Bake in middle of oven 35-45 minutes, until golden and the filling is bubbling. Remove from oven, set aside to cool. Cut in wedges and serve.
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