Happy Monday, I hope you had a great weekend! It turned out to be a beautiful one here in Maine. We finally had some gorgeous weather so I took full advantage of the outdoor time! I love this time of year for so many reasons. One of my favorite things about heading into Summer is the seasonal fruits and vegetables that are available, especially fresh Rainier cherries. I was thrilled to find them at the grocery store this weekend so I could make a family favorite dessert: Fresh Rainier Cherry Crumble.
What are Rainier Cherries?
Rainier cherries are large sweet cherries from the Pacific Northwest. These cherries have a distinctive color and are sweeter than Bing cherries. They have a very short season from June through mid July, so if you see them in the store, grab a pound to try! They are wonderful in any dessert dish, but are also perfect to snack on. One thing to note is that they are a bit more expensive than regular cherries, but definitely worth it!
Fresh Rainier Cherry Crumble
This dessert is always a hit and simple to make. I would say the most difficult part is pitting all of the cherries. I love using fresh cherries in a variety of recipes, so I invested in a sturdy cherry pitter. It is from OXO and it works great! I had tried a few cheaper varieties in the past and they broke after just a few uses.
- 3 lbs Rainier Cherries, pitted***++
- 2 Tbsp Cornstarch
- 2 Tbsp Lemon Juice
- 1 Cup of Flour
- 1 Cup of Brown Sugar, packed
- 2 Tbsp of Toasted Almonds, coarsely chopped
- 1/4 tsp Cinnamon
- 1/8 tsp Salt
- 8 Tbsp Butter, cut into small pieces
- Preheat oven to 400 Degrees.
- Place pitted cherries in a large bowl and add Cornstarch & Lemon Juice. Toss cherries to coat in mixture.
- Pour cherry mixture into 9 inch pie plate or 9 inch cast iron skillet.
- Combine Flour, Brown Sugar, Pecans, Cinnamon, & Salt in a medium bowl.
- Cut butter pieces into flour mixture with a Pastry Blender or 2 butter knives. Do this until it looks like coarse meal.
- Sprinkle Flour mixture over cherries.
- Place in oven and bake for approximately 35 minutes, or until top begins to brown and cherry mixture thickens.
- Let stand for approximately 15 minutes before serving.
- Serve warm by itself or la mode!
***You may substitute with other cherries, such as Bing, but add 1/2 cup of sugar to cherries ++Tip: Invest in a sturdy cherry pitter, this is the most time consuming part of the prep and will go quicker with a cherry pitter. I have an OXO one, which works great!
(This recipe was adapted from the Rainier Cherry Crumble recipe in Cooking Light Magazine).
So Tell Me…
Have you ever tried fresh Rainier cherries? Do you have a favorite seasonal fruit or vegetable? What is your favorite summer dessert recipe?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Have a great week!
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