Summer is coming to an end and you can already find traces of Fall here n there with the greenery slowly turning orange and yellow. This summer was so eventful and packed with festivals & celebrations, but time flew so quickly that I felt I didn’t get enough of it. So before Fall starts, I would like to savor every bit left of this season and enjoy the last few weeks of the heat. What better than a lovely dessert with a delicious summer fruit… a Cherry Crumble!

Cobblers, Crips/Crumbles are a wonderful means to make desserts with summer fruits as it takes minimal effort, especially when serving a big crowd. Last year I made a Whole Wheat Berry Cobbler and a Peach Cobbler, both turned out great. But after trying out this recipe, I guess now Cherry Crumble is my new favorite! The juicy brown sugar sweetened cherries and the crunchy crust with oats and almonds, makes it seriously delicious.

I love to try different cobbler & crumble recipes, but with the baking marathon I was into for the past few months, I had to postpone it. Thanks to Shyam for reminding me to post this recipe, and I finally managed to before summer ended.

So what’s a crumble actually? Crumbles or Crisp are cooked fruits with a topping made with flour, butter and sugar, which is basically crumbled and crunchy. The best part of a crumble is, you can customize it in a million ways:

1. Use any summer fruits like Cherry, Berries, Plum, Peach, Apple or Rhubarb.
2. Replace the flour with whole wheat flour, tapioca flour or almond meal.
3. Vary the toppings with your choice of oats, cereal or desiccated coconut.
4. Vary your nut toppings with almonds, pecans or walnuts.

Enjoy this Dessert Treat …!!

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Cherry Almond Crumble

Cherry Crumble made with Fresh Cherries, Oats and Almonds…!! Crunchy on the Top n Juicy on the Inside... A Delicious Fruit Dessert...! 

Course Dessert

Cuisine American

Keyword cherry crumble, cobbler, crisp

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 7

Author Akhila

Ingredients

For the filling

• 2 cups of fresh cherries (pitted)
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 4 tbsp brown sugar
• 1 tbsp corn starch

For the topping

• ½ cup old fashioned oats
• ½ cup flour
• ¼ tsp salt
• ½ cup unsalted butter (softened at room temp, cut into small cubes)
• ½ cup brown sugar
• ¼ cup sliced almonds
• 1 tbsp granulated sugar (to sprinkle)

Instructions

• Preheat oven to 350 degree F.
• Grease a baking pan with butter, keep aside.
• To prepare the filling, add lemon juice, vanilla, brown sugar and corn starch into a bowl. Toss pitted cherries in it, set aside.
• In another bowl mix oats, flour, brown sugar and salt. Add the cubed butter pieces and mix together using your hands until the topping mixture turns into a coarse crumble form.
• Pour the prepared filling into the baking pan. Spoon the topping over filling evenly. Top with sliced almonds and sprinkle granulated sugar.
• Bake for 35-40 minutes until the topping turns crusty and golden brown, and the filling starts to bubble.
• Remove from the oven and allow it to cool down to room temperature.
• Serve with Vanilla Ice Cream (optional).

The post Cherry Almond Crumble appeared first on Pepper Delight.

Black forest cake is a German dessert named Schwarzwälder Kirschtorte; refers to a set of chocolate sponge cakes sandwiched between cherry and whipped cream. There are different ways to make it, like for example the use of alcohols varying from rum or whiskey, and also like the use of kirschwasser spirit in Germany which is made from sour cherries and used while layering the cake.

The cherries used for layering and topping the cake can either be fresh ones which you will have to soak in rum, or the readily available canned cherries which come in a syrup solution. In this recipe, I have used whole pitted dark sweet cherries. Also to add flavor and give a slight tint to the cream, you can mix a small portion of the left over syrup while preparing the whipped cream.

So, the whole idea to make this cake came while I was planning to gift my dear friend on her birthday, and that’s when she talked about her favorite cake…..

INGREDIENTS

For Cake:
Flour                                    : 2 cup
Cocoa powder                   : ¾ cup
Granulated sugar             : 1 cup
Salt                                       : 1 teaspoon
Baking powder                  : 1 teaspoon
Baking soda                       : 2 teaspoon
Butter                                   : ¾ cup
Brown sugar                      : 1 cup
Vanilla extract                   : 2 tbsp
Eggs                                      : 3
Buttermilk                          : 1 ½ cup

For whipped cream :
Heavy whipping cream  : 2 ½ cup
Powdered sugar                : 5 tbsp
Cherry syrup                     : 1 tbsp

For decoration :
Cherries                               : as required
Chocolate sprinkles         : a small box

 INSTRUCTIONS

For Cake :

1. Preheat oven to 350 degrees.
2. To prepare the cake, mix the dry ingredients in a bowl by sifting flour, baking powder, baking salt, cocoa powder and salt. Keep aside.
3. In another bowl, beat butter until it is softened. Ensure that the butter is brought to room temperature before softening.
4. Beat granulated sugar and brown sugar into the butter, until blended well.
5. Add eggs one at a time to the butter and beat well. Add the vanilla extract too.
6. Slowly add the prepared dry ingredients to the bowl in portions, alternating with buttermilk, until the cake batter is mixed well without any lumps.
7. Line two baking trays with parchment paper and grease with butter using a brush. Pour the batter evenly into the pans and place in the oven. Bake for 25 – 30 minutes and inspect with a toothpick.
8. Once the cakes are done, take them out of the oven and allow it to cool on a wire rack for 10 minutes.
9. Unmold the cakes by running a knife or a rubber spatula over the sides of the pan. Carefully flip them over.

For whipped cream :

1. Chill cream for 15 minutes.
2. Whip cream into soft peaks. Add powdered sugar and beat well using a beater.
3. To give a cherry flavor and a slight tint on the cream, add a teaspoon of the cherry syrup to it and mix well.

ASSEMBLING THE CAKE

1. Cut the cakes horizontally into equal halves. Lay the cut halves on a flat surface with the cut sides facing upwards. Brush off any crumbs on top of the cut sides.
2. Out of the 4 halves, both the bottom halves and one of the top halves will be used for layering. Powder the other top half in a blender, and keep aside. We will use this later for decoration.
3. To begin layering, first take one of the bottom halves. Using a rubber spatula, apply a layer of whipped cream evenly on top of the cake.
4. Spread cherries on top of the cake.
5. Now carefully lift the second bottom half and place it on top of the first layer so that its cut side faces up. Repeat steps 3 and 4.
6. Place the third layer; the remaining top half, upside down so that it’s cut side faces the bottom. With this, the layering is done and now it’s time to decorate the cake.
7. Using the spatula, spread frosting evenly on top and on the sides covering cracks and holes on the cake if any.
8. Carefully fill half of a piping bag with the whipped cream.
9. Start piping to make floral designs on the top of the cake.
10. Decorate the cherries on each cream floral pattern.
11. Decorate the center with powdered cake.
12. Decorate the sides and top with chocolate sprinkles.

The post Black Forest Cake appeared first on Pepper Delight.