![]() ![]() The big bonus… it’s not too sweet! It really is a beautiful blend of all the things you love about coffee cake. The perfect crumb and packed with wonderful fruit flavor. When done baking you need to let the pie sit for at least 6 hours before slicing.This Cherry Crumble Coffee Cake is everything you want a “coffee cake” to be. You will know it’s done when you see very thick bubbling filling around your edges and there is no runny liquid in the center of the pie.Ĩ. This last bake time may take less than 30 minutes or more than 30 minutes. Spread crumb topping over the filling of your pie and place pie back into oven for approximately another 30 minutes. Add melted butter and toss together to get small clumps.ħ. Remove pie from oven, reduce oven heat to 350. Mix all dry ingredients together in a bowl. Place the pie pan on top of a heavy sheet tray or cookie sheet to catch juices and crisp the bottom of the crust. Pile the filling high, it will reduce when baking. Roll up the overhanging dough to the edge of the pan and finish the edges as you’d like-crimp or put lines in with a fork or leave it just rolled and rustic.Ĥ. Put pan and dough in the fridge to firm the fat in the dough back up for about 15 minutes.ĥ. Remove pan from fridge and fill pie crust with your prepared filling. Add sugar, flour, cornstarch, salt, cinnamon and toss again until well coated.ģ. Roll your dough out to a circle that is about 1/8” thickness and will hang 1” over the edge of your pan. Toss until fruit is well coated with zest and juice. Mix apples, cherries, zest, lemon juice and vanilla all together in one large bowl.
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