It is a lazy winter day. After few persistent weeks of heavy snow and subzero temperatures, today the temperature finally climbed few degrees above the zero. Misty fog persisted throughout most of the day which made me feel lousy and sleepy. My wife is also just getting over the flu that tied her to the bed for the last few days. It was high time to make something quick and tasty to cheer everybody up. In my mind, a hearty apple crisp is definitely something that satisfies that requirement. To start with, I had some Gold Delicious apples which was perfect. Tart apples that don’t fall apart easily when cooked is what I needed. I did not have cranberries that the recipe called for but never mind, I easily substituted them with some frozen sour cherries I had in the freezer.
My take on apple sour cherry crumble: Quick and easy, yet very tasty and comforting. The topping crumble to fruit ratio is high which makes this dessert delicious. I did not have any vanilla ice cream on hand but I made some Chantilly cream and it was perfect fit.
Chantilly cream is nothing but vanilla flavored sweet whipped cream and is easy to make. On 250 ml (1 cup) of heavy cream add 1 tsp of granulated sugar and 1/2 tsp pure vanilla extract. Whip the cream until soft peaks are formed.
Recipe adapted from “Rustic Fruit Desserts“.
| Prep Time | 20 minutes |
| Cook Time | 60-70 minutes |
| Servings |
people
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- 200 g rolled oats 2 cups equivalent
- 212 g all purpose non bleached flour 1 1/2 cups equivalent
- 283 g brown sugar 1 1/3 cups equivalent
- 1/2 tsp sea salt
- 170 g unsalted butter 3/4 cup equivalent
- 1.5 kg apples 3 1/2 pounds equivalent, peeled and cored
- 225 g sour cherries 2 cups equivalent
- 263 g granulated sugar 1 1/3 cups equivalent
- 2 tbsp corn starch
- 2 tsp ground cinnamon
Ingredients
Topping
Fruit Filling
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- Mix together: oats, flour, brown sugar, and salt in a medium size bowl. Stir in melted butter.
- Press topping with your fingers and form small clumps. Cover the bowl and put the topping in the freezer.
- Preheat the oven to 190°C (375°F). Butter a 3 liter baking dish.
- Peel and core the apples and slice them to 6 mm (1/4") slices.
- Add to a large bowl: apples, sour cherries, sugar, corn starch and cinnamon and toss together.
- Transfer the filling to the baking dish and spread it out, making sure you filled out the corners.
- Spread the oat crumble evenly over the fruit.
- Bake 60-70 minutes, or until the crumble is light golden.
- Cool off for about 20 minutes before serving.
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