Sour Cherry Crumble Epicurious | April 2013 by Daniel Humm and Will Guidara I Love New York: Ingredients and Recipes Sour Cherry Crumble photo by Francesco Tonelli yield Makes one 10 by 7-inch crumble, to serve 8 ingredients Almond Crumble 1 cup almond flour 1/2 cup cold butter, diced (1/4 inch) 1/2 cup plus 2 tablespoons bread flour 1/3 cup granulated sugar 2 tablespoons light brown sugar 1 teaspoon salt Cherry Filling 4 cups pitted sour cherries 1/2 cup sugar 3 tablespoons flour 2 teaspoons lemon juice 2 teaspoons vanilla extract 1/2 teaspoon salt Zest of 1/2 lemon 3 tablespoons butter Whipped Ricotta 1/2 pound ricotta 1/2 teaspoon lemon juice 1/2 teaspoon vanilla extract 1/4 teaspoon salt preparation Almond Crumble Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use. Cherry Filling Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour. Whipped Ricotta In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble. I Love New York: Ingredients and Recipes Reprinted with permission from I Love New York: Ingredients and Recipes by Daniel Humm and Will Guidara, © 2013 Ten Speed Press I love cheeries!!! Read More epicurious/recipes/food/views/Sour-Cherry-Crumble-51157620#ixzz2ZUw2uMEG
Posted on: Fri, 19 Jul 2013 13:32:30 +0000
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