Cherry season makes us all so, so giddy. We walk the farmers’ market with large flats of the red orbs and can’t help but share them as we shop from tent to tent, marveling at how much better the varieties get from week to week (Royal Ks! GG1’s)!, spitting out pits with as much class as we can muster with our ruby-stained lips and fingers.
To wet your appetite for peach season.
- 2 lbs Fresh cherries, pitted
- 2 tsps Sugar
- 4 oz Butter
- 1/4 cup Brown sugar
- 1/3 cup Sugar
- 1 cup All purpose flour
- 1/4 cup Whole wheat flour (we loved using Spelt here)
- 1/2 tsp Kosher salt
- 1/2 cup Heavy cream, nice and cold
- 1 Tbsp Amaretto or almond extract
- Preheat the oven to 350F.
- Toss the cherries with 2 tsps sugar. Taste the cherries and see if a touch of lemon juice would help to brighten them up (especially at the start of the season).
- Grab one 8″ ceramic dish or 4-5 ceramic ramekins. Fill it or them with the cherries and bake while you make the crumble.
- Prepare the crumble topping by rubbing the butter in with the flours, brown sugar, sugar and salt until nicely sanded.
- Remove the pan(s) from the oven and sprinkle the crumble topping evenly, careful not to press down too much. Return to the oven and bake until golden brown.
- It’s time to whip the cream! Grab a whisk and a bowl for a good workout, or simply place the heavy cream and amaretto in the bowl of a stand or hand held mixer. Beat on high (or work your arms) until the cream just begins to hold. You should always stop before you begin to see little curdles form- it’s a sign you have overworked your cream and have started churning it into butter.
The few cherries we have left when we get back to the school make their way into cherry pies, frangipane tarts and a savory dish or three. We were planning on bringing a new twist on a classic clafoutis this week, but after a disastrous pass in our mean old oven, we switched gears and decided on a warm, crumbly, boozy twist on crumble.