WEEKDAYS 1e|12c|p

Tart Cherry Crumble

Mario Batali
Servings: 12
1 to 2 hr

Create a hearty crumble by incorporating oats and cookie crumbs.

  • Ingredients
  • step-by-step directions
Tart Cherry Crumble
  • 1 Store-Bought Pie Dough
  • 2 14- ounce jars Tart Cherries in juice (1/2 cup liquid reserved)
  • 1 Lemon (zest and juice)
  • 1/2 cup Sugar
  • 1 tablespoon Cornstarch
For the Crumble:
  • 1/3 cup Flour
  • 1/3 cup Quick-Cooking Oats
  • 1/4 cup Amaretti cookies
  • 1 tablespoon Brown Sugar
  • 4 tablespoons cold Butter (cubed)
  • Salt
  • Powdered Sugar (to garnish)
  • Greek Yogurt (to serve)
  • Preheat oven to 375 F. Roll pie dough to 1/8-inch thickness on a lightly floured surface. Place dough into a pie dish and line with parchment and baking beans. Cook for 10 minutes then carefully remove baking beans and parchment and continue to bake for 7 to 8 more minutes or until bottom of crust is cooked and pale golden. remove from oven and set aside.
  • Meanwhile, whisk together the cornstarch and reserved liquid in a large bowl. Add the cherries, lemon zest, lemon juice and sugar. Stir together then transfer to the prepared crust.
  • Combine the crumble ingredients minus the butter in a food processor and pulse until cookie pieces are smaller than a pea. Add butter and pulse until butter is crumbled. Top cherries with the crumble and place pie into the oven for 30 to 35 minutes. Crumble topping should be a rich golden color.
  • Remove and allow to cool to room temperature. Serve with powdered sugar and greek yogurt.
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