Last Friday I received 10 pounds of fresh, sweet cherries on my doorstep! I am participating in the 10 lb Cherry Challenge (with 20+ other bloggers) sponsored by OXO and NW Cherry Growers. The point of the challenge is to see what you can make with 10 lbs of cherries. The short answer to that question is… a lot. You can really make a lot of things with 10 lbs of cherries. This is one of many cherry posts so get ready!
My first recipe is this gorgeous Fresh Cherry-Berry Crumble. I cannot even tell you how wonderful this tastes. I mixed raspberries with the cherries for the filling and made a topping you won’t be able to resist. Isn’t it adorable in these cute-little ramekins? I believe I got them at World Market many years ago.
Feel free to plop some vanilla ice cream right on top for an incredible summer dessert. And thank goodness for cherry pitters!
This is what 10 lbs of cherries looks like, and let me tell you, they were some gorgeous cherries. Along with the fruit, I was also sent a set of these nesting bowls which have a colander and lid for each size. Honestly they are lovely, heavy in weight and so functional. I have been using them like crazy.
OXO sent over this 11 lb kitchen scale too. The one I had been using had only a 3 lb capacity so this was a real treat.
I love that the cherry-berry mixture overflowed a little bit giving a rustic look to this beautiful dessert.
Fresh Cherry-Berry Crumble
- 3/4 cup dark brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup butter, softened
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon table salt
- 2 lbs fresh cherries, pitted
- 1-1/2 cups fresh raspberries
- 3/4 cup sugar
- 1 cup water
- 3-1/2 Tablespoons cornstarch
- For the filling, add all ingredients to a medium sized bowl and used your fingers to combine until mixture is crumbly. Set aside.
- For the filling, add all ingredients to a large pot and bring to a low simmer on the stove over low heat. Once simmering, cook for 10 minutes, stirring often. It is okay to break up some of the cherries as they soften. Remove from heat when done.
- Lightly spray eight (6-ounce) ramekins with cooking spray. Divide filling among all eight dishes. Divide topping among all eight dishes as well. Place ramekins on a large baking tray covered with aluminum foil. Bake in a 375 F degree oven for 22 minutes.
- Remove from oven and let sit for 20 minutes before serving. You can serve warm or room temperature with a scoop of vanilla ice cream.
This is what 2 lbs of cherries will make, many more to go!
Here is a list of other bloggers who are participating in the 10 lb Cherry Challenge! Give them a visit and see what they made.
Appetite for China
Eat Your Heart Out
Nibbles and Feasts
Blush and Jelly
Food in Jars
Eat. Drink. Love.
Seaweed and Sassafrass
Crunchy Creamy Sweet
Taste Love & Nourish
Mrs. Reguiero’s Plate
Maede For You
52 Kitchen Adventures
Bright Eyed Baker
Me and My Pink Mixer
Disclosure: This post is sponsored content by OXO and NW Cherry Growers. As always, all opinions are my own.