1/14/2024 0 Comments Ree drummond cherry crumb pie![]() Make the crumb topping: Whisk together the flour, brown sugar and salt in a large bowl.Cover and refrigerate until ready to use, or up to 1 day. Remove from the heat and let cool completely. Continue to cook until glossy and thickened, 3 to 5 minutes. Add to the cherry mixture, stirring until incorporated. Stir together the cornstarch and lemon juice in a small bowl.Stir in the balsamic vinegar and cook for 1 minute. Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbling, 5 to 7 minutes.Add 1 scoop of ice cream to each and garnish with a little more of the berry mix, a little more granola and some mint, then serve warm. Top liberally with the oat and almond mix. Portion the berry mixture into 4 serving bowls.Stir into the berry mixture and allow to thicken, about 1 minute. Make a slurry by stirring the cornstarch into 2 tablespoons of water.Cook, stirring and tossing the ingredients, for 1 minute. Add the toasted ingredients back to the skillet. Bring to a boil and cook for 1 minute, until you have a thin syrup. Once the butter is melted, add the maple syrup, brown sugar, cinnamon and salt. Reduce the heat to medium, then add the butter to the skillet. Add the oats and almonds and toast until light golden, 2 to 3 minutes. ![]() Place a large nonstick skillet over medium-high heat. Cook until the sugar is dissolved and the berries have released their juices, about 6 minutes.
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