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Cherry Crumble

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Cherry Crumble

Active Time: 15 minutes   |   Total Time: 1 hour   |   Serves 6 to 8

  • For the cherries:
  • 4 cups pitted cherries (halved if large)
  • ⅓ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon zest
  • Pinch kosher salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • -
  • For the crumble:
  • 1½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • ¼ teaspoon grated nutmeg
  • Pinch kosher salt
  • ½ cup cold unsalted butter, cut into small pieces

Heat the oven (with the oven rack in the middle) to 350°F.

For the cherries, in a large bowl, toss together the cherries, sugar, flour, lemon zest, and salt. Pour into a shallow 2-quart baking dish. Dot the cherries with the butter pieces.

For the crumble, stir together the flour, granulated sugar, brown sugar, nutmeg, and salt. Add the butter and use your fingertips to work it into the mixture until crumbly. Sprinkle over the cherries. Bake 40 to 45 minutes, until the cherries bubble and the crumble topping is golden brown.

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