MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sour Cherry Crumble
 Categories: Pies, Pastry, Fruits, I scream
      Yield: 6 servings
 
MMMMM---------------------------CRUMB--------------------------------
      1 c  A-P flour
    1/2 c  Firm packed light-brown
           Sugar
      2 tb Natural cane sugar
    1/2 ts Ground cinnamon
    1/2 ts Kosher salt
  4 1/2 oz Unsalted butter; in medium
           Cubes

MMMMM---------------------FILLING & SERVING--------------------------
      8 c  Fresh sour cherries
    1/4 c  Tapioca starch
    1/4 c  Natural cane sugar
      1 ts Pure vanilla extract
           Fine grated zest of 1/2
           - small lemon
        pn Ground cinnamon
        pn Kosher salt
           Vanilla ice cream; to serve
 
  MAKE THE CRUMB: In a large bowl, mix the flour, both
  sugars, the cinnamon, and salt. Add the butter and
  squeeze the mixture firmly and repeatedly with your
  fingers, scooping up the bits from the bottom of the
  bowl until the mixture feels moist and comes together in
  golf-ball-size crumbles. Cover the bowl with plastic
  wrap and refrigerate until firm, about 30 minutes.
  
  When ready to bake, set a rack in the center of the oven
  and set @ 350+|F/175+|C.
  
  Gently pit the cherries, recruiting help as needed, and
  transfer to a large bowl. Stir in the tapioca flour,
  sugar, vanilla, zest, cinnamon, and salt.
  
  Quickly transfer the cherry mixture to a 10-inch ceramic
  baking dish or pie plate. Sprinkle the topping evenly on
  top to cover the cherries, crumbling it into smaller
  pieces as you go.
  
  Bake on a foil-lined, rimmed baking sheet until the
  juices are thickened, syrupy, and bubbling slowly and
  the top is lightly golden, about 50 minutes. Remove to a
  wire rack and let cool completely (or nearly).
  
  Serve with vanilla ice cream.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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