Serves 4
95 min
Cherry Crumb Pie in a Jar
Recipe GLPR8d45e4455c55f8
A delightful portable dessert featuring a luscious cherry filling paired with a buttery crumb topping, beautifully layered in jars for easy sharing. The cherries are gently cooked with sugar, lemon juice, and a touch of thickener to create a jammy filling, while the crumble is baked until golden and crunchy. Perfect for picnics, potlucks, or enjoying straight from the jar.
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Ingredients
1 pound fresh sweet cherries, pitted
3 tablespoons granulated sugar (divided: 3 for filling, 3 for crumble)
1 tablespoon fresh lemon juice
3 tablespoons water
Pinch of salt (divided: pinch for filling, pinch for crumble)
1 1/4 cups all-purpose flour (divided: 1 tablespoon for filling thickener, 1 1/4 cups for crumble)
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 stick unsalted butter, melted
Directions
In a medium saucepan, combine the pitted cherries, 3 tablespoons sugar, lemon juice, water, and a pinch of salt. Place over medium heat and stir frequently for about 2 minutes until the sugar dissolves completely.
Sprinkle 1 tablespoon of flour over the cherry mixture and continue stirring constantly for an additional 2 minutes until the filling begins to thicken. The flour will help absorb the cherry juices.
Cover the saucepan and remove from heat. Allow the filling to cool to room temperature, approximately 1 hour. The residual heat will gently cook the cherries through while keeping them intact. You may prepare this ahead and refrigerate for up to 2 days.
While the filling cools, prepare the crumb topping. In a small bowl, whisk together 1 1/4 cups flour, 3 tablespoons sugar, baking powder, 1/4 teaspoon cinnamon, and a pinch of salt.
Pour the melted butter into the flour mixture and stir with a fork until the ingredients are fully combined and the mixture resembles coarse sand.
Let the crumb mixture stand at room temperature for 10 minutes to allow it to set slightly.
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Using your fingers, break and crumble the mixture onto the prepared baking sheet, creating varied-sized crumbs.
Bake the crumbs for 10 minutes, then use a spatula to stir and rotate them to ensure even browning and prevent burning.
Continue baking for an additional 10 minutes until the crumbs are light golden brown. They will be soft when removed from the oven but will harden as they cool.
To assemble, divide the cooled cherry filling evenly among four 8-ounce jars, spooning 2-3 tablespoons into each jar. Top with 2-3 tablespoons of the baked crumbs.
Repeat the layering process with remaining filling and crumbs until the jars are filled to the brim. Serve immediately or cover and refrigerate.
