Almond Crumble Cherry Pie Recipes

CHERRY PIE WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
• In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.

CHERRY CRUMBLE RECIPE

Steps:

• In a small bowl, stir together 1/4 cup flour and 1/4 cup sugar.
• In a medium bowl, toss cherries with 2 Tbsp lemon juice and 1/2 tsp vanilla. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer cherries to a 9x13 or 9x12 baking dish.
• In the bowl of a food processor fitted with a steel blade, combine: 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp salt. Pulse to combine. Add 1 stick diced cold butter and pulse until butter is pea-sized.
• Transfer mixture to a medium bowl, add 1/2 cup oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add 1/2 cup shaved almonds and toss to combine.
• Spread the crumble topping evenly over the cherries and sprinkle on the second 1/2 cup sliced almonds. Bake uncovered at 350˚F for 45 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools.

CHERRY PIE WITH ALMOND CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Roll out pie crust and lay into a 9-inch pie pan.
• Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
• Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
• Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
• Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.

YOU'LL WANT TO INDULGE IN NIGELLA LAWSON'S BERRY DELICIOUS CHERRY AND ALMOND CRUMBLE

Steps:

• In a medium bowl, combine first 4 ingredients. Cut 8 Tbsp (1 stick) butter into ½-inch cubes. Use your fingertips, a pastry blender, mixer or food processor to cut butter into flour mixture until it looks like rough, pale oatmeal with a few flattened pea-size lumps of flour. Add ¼ cup sugar; mix with a fork. (Chill or freeze until needed.) In a wide, heavy-bottom saucepan over medium-low heat, melt remaining 2 Tbsp butter. Stir in remaining 1 Tbsp sugar and apples. Cover and cook 20-30 minutes or until apples are soft and beginning to break down, stirring occasionally. Transfer half of apples to a heatproof bowl; use an immersion blender to puree (or puree mixture in a blender); return puree to pan. Increase heat to medium-high. Stir in cherries; cover and cook 3 minutes. Uncover; cook 2 minutes (cherries may not thaw completely at this stage). Remove from heat; stir in vanilla and almond extracts. Turn fruit into a 9-inch pie dish. (At this point you can let it stand up to 3 hours or refrigerate up to 5 days.) Preheat oven to 375°F. Top fruit with crumble mixture. Sprinkle with sliced almonds. Bake 30 minutes or until filling is bubbly, topping is golden and almonds are toasted. Let stand 15 minutes before serving.

ALMOND CRUMBLE CHERRY PIE RECIPE - (4.5/5)

Steps:

• Heat oven to 375°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 8 to 10 minutes or just until set but not brown. Meanwhile, in small bowl, place marzipan and butter; with pastry blender or fork, mix until well blended. Stir in oats and flour until crumbly. In large bowl, mix filling ingredients. Remove partially baked shell from oven. Spread filling in shell. Crumble topping over filling. Bake 30 to 40 minutes longer or until topping is golden brown and filling is bubbly around edges. If necessary, after 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Marzipan is a mixture of almond paste, sugar and egg whites. It adds a crumbly texture and almond flavor to the pie topping. Look for marzipan and almond paste in the baking section of the grocery store.

CHERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.