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sour cherry crumble for one

Last night I finished pitting nearly 15 pounds of sour cherries from my in-laws' neighbors' neglected tree. Finally, the cherries have all been rinsed, pitted, weighed, and frozen in one-pound increments. I feel really lucky that we have such a huge stash; cherries are always so expensive at the grocery store. I've been thinking of how much fun my sister and I would have baking together, and daydreaming of all of the things I plan to make: pies, crostatas, miniature tarts, ice cream, and jam. I even bagged up most of the rinsed cherry pits, with the thought that I will steep them in vodka for a few months and concoct a homemade sour cherry liquer that will be ready in time to make jewel-toned Christmas cocktails. Oh, the possibilities.
I adore cherries. I don't really mind the hours of work and preparation for such a huge payoff. One of my favorite desserts has always been a simple fruit crumble, adaptable to any seasonal fruit. I like to make an individual crumble in the microwave for a quick dessert if I'm craving something sweet. This dessert comes together in under five minutes. Instant gratification is a wonderful thing. Tart cherries are capped with a sweet-and-salty crumble that has a hint of spices and the faintly bitter note of olive oil. I topped this crumble with a big spoonful of organic apricot jam and opened a pint of vanilla ice cream which, for me, is never optional with a fruit dessert.

Sour Cherry Crumble for One

A big handful of fresh cherries, rinsed and pitted
2 tbsp all-purpose unbleached flour
1 tsp light brown sugar
A pinch of ground cinnamon
A pinch of ground cloves
A pinch of ground nutmeg
A pinch of ground ginger
A pinch of coarse kosher salt
1 tsp olive oil
A big spoonful of apricot jam
Vanilla ice cream

Place the cherries in a small bowl.

In another small bowl, use a spoon to stir together the flour, sugar, spices, salt, and olive oil until the mixture is crumbly.

Scatter the crumble over the cherries. Microwave the fruit crumble on High for 1 minute and 30 seconds. Allow to cool slightly before eating.

I adore vintage aprons like this one I found a couple of years ago in an antique store. I always wonder about the history behind old linens. Even the slight stains intrigue me. Who wore it? What did she bake? What was her story? (sigh)