Individual Cherry Crumbles

3.14 was Pi Day - did you bake a pie?  I made this cherry pie with lattice crust to bring to a church lunch.  I also made these mini cherry crumbles for us to eat here at home.  Crumbles are kind of like pie, right?  I think they're actually a little easier to make than pie.  Plus making them gave me a chance to use a single can of Oregan red tart cherries that had been taking up valuable space in my pantry.  

Individual Cherry Crumbles

Printable Recipe

Ingredients

Cherry filling:

• 14.5 ounce can Oregon red tart cherries in water (juice included)

• 4-6 tablespoons granulated sugar

• 1 1/2 tablespoons cornstarch

• pinch of salt

• 1/8 teaspoon pure almond extract

Crumb topping:

• 1/2 cup all purpose flour

• 1/4 cup light brown sugar, packed

• 1/4 cup quick oats

• 1/4 cup unsalted butter, cold

Directions

To make the cherry filling:

1. Combine cherries (including the juice in the can) with sugar, cornstarch, and salt in a saucepan.

2. Bring mixture to a boil, stirring constantly, for 1 full minute.

3. Remove mixture from heat and stir in almond extract.

4. Distribute evenly among 4 mini pie plates or ramekins.

To make the crumb topping:

1. Preheat oven to 375F.

2. In a medium bowl, combine the flour, brown sugar, and quick oats.

3. Use a pastry blender to "cut in" the cold butter until the butter pieces are about the size of peas.

4. Use your hands to squeeze some of the crumb mixture into large clumps.

5. Distribute crumb topping evenly over the pie plates.

6. Place the mini pie plates on a sheet pan and bake for 15-20 minutes, or until the crumb topping is golden brown.

Easiest Chocolate Frosting Ever!

This is easiest and best tasting chocolate frosting you'll ever have.  Plan ahead - must be made at least 8 hours ahead.

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Chop chocolate into small pieces.

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Heat heavy cream in a heavy-bottom saucepan until just before it reaches the boiling point.

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Place chocolate into a heat-safe bowl and pour the hot cream on top. Steep, undisturbed, for 2 minutes.

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After 2 minutes, stir or whisk the chocolate and cream together until all the chocolate is melted.

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Add the vanilla extract and stir again to combine.

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The mixture should be smooth and glossy.

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Cover bowl with a clean kitchen towel and set aside for at least 8 hours (can be up to 72 hours). DO NOT cover the bowl with plastic wrap as condensation will form and drip into the mixture, causing the chocolate to seize (turn grainy and lumpy).

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After 8 hours have passed, the chocolate and cream will have set up to the perfect consistency for frosting. Can be kept at room temperature for up to 3 days, chill or freeze leftovers.

Items used to make this recipe:

• heavy bottom saucepan https://amzn.to/3DX6zha

• pure vanilla extract https://amzn.to/3TZRK2Y

• very high quality chocolate https://amzn.to/3DEMuLg

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Easy Chocolate Frosting

makes about 3 1/2 cups 

Printable Recipe

Ingredients

• 14 ounces semisweet or bittersweet chocolate, chopped (high quality)

• 16 ounces heavy cream

• 1 teaspoon pure vanilla extract

Directions

1. Place chopped chocolate in a heat-safe bowl; set aside.

2. In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges).

3. Remove cream from heat and pour over chocolate.

4. Let the chocolate and cream steep together for 2 minutes, then whisk gently until the two become combine and become shiny, dark, and glossy.

5. Add pure vanilla extract and stir to combine.

6. Cover bowl with a clean kitchen towel (not plastic wrap); set aside in a cool spot for several hours before using.