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

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