Sunday, June 6, 2010

Baked Cherries with Apples, Sage and Crunchy Oat Topping

Reminiscent of a cherry crumble, this dessert focuses on the fruit first. Cherries mixed with fresh, vibrant ingredients and a touch of fresh herbs burst in your mouth. The crunchy topping is the enhancement.
Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 45 minutes

1 pound fresh sweet cherries, pitted, about 2 1/2 cups
1 large Granny Smith apple, peeled, cored and thinly sliced, about 1 cup
1 tablespoon all natural granulated sugar
1 tablespoon unbleached all-purpose flour, plus ½ cup for topping
Zest of 1 medium lemon, about 2 teaspoons
1-inch piece fresh Ginger, peeled and grated, about 1 tablespoon
1 tablespoon chopped fresh sage
¾ cup brown sugar
½ cup old-fashioned rolled oats
½ cup unsalted butter (1 stick), chilled, cut into small pieces
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon coarse salt

Preheat the oven to 350°. Coat a pie pan, or 8” x 8” baking dish with vegetable oil spray. Place the cherries, apple, 1 tablespoon flour and 1 tablespoon granulated sugar into the dish. Add lemon zest, grated ginger, sage and toss. Use your hands to crumble together ½ cup flour with brown sugar, oats, butter, cinnamon, nutmeg and salt. Sprinkle the crumbs on top of the cherries. Bake until the cherries begin to burst and the topping is golden, about 40 to 45 minutes.

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