Cherry season is late this year, but it’s finally here. Thank goodness for that—otherwise, you might have to wait a year to make this Sweet Cherry Sugar Cookie Crumble. That would be a shame. I mean, who doesn’t need another quick & easy crowd-pleasing summer dessert in their repertoire?!
Sweet Cherry Sugar Cookie Crumble is exactly what it sounds like: a layer of soft sweet cherry filling topped with a crispy sugar cookie crumb. Where crisps have oats and nuts to contrast with the fruit beneath, this crumble relies instead on a craggy layer of buttery topping. Some of the crumb mixture will sink into the fruit as it bakes and remain soft, too, so there are all sorts of great textural things happening.
This is the sort of dessert that can be made in an hour start-to-finish and be served warm from the oven—no need for fussing over delicate pastry or waiting hours for molten filling to become cool enough to slice.
To make this crumble, toss together a quick fresh cherry filling and tip it into a baking dish. Next up, stir together the sugar cookie crumble, which is just the crumb topping from my Double Funfetti Crumb Cake without the sprinkles.
Scatter that over the top of the cherries and then bake the whole thing at 375F until the crumb is golden and the fruit is bubbling and tender. Let it cool about ten minutes before spooning the hot crumble into bowls and topping it with vanilla ice cream.
Eat. Go for seconds. Repeat.
Sweet Cherry Sugar Cookie Crumble
makes 8-10 servings
Cherry Filling:
2 pounds fresh or frozen (thawed) sweet cherries, pitted
1/3-1/2 cup granulated sugar (depending on preference & sweetness of fruit)
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 tablespoon fresh lemon juice
1/4 teaspoon pure almond extract
Sugar Cookie Crumble:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, melted
For serving (optional):
vanilla ice cream
Preheat oven to 375F. Grease a 9×13-inch baking dish and set aside.
Make the cherry filling. In a medium mixing bowl, combine sweet cherries, sugar, cornstarch, nutmeg, salt, lemon juice, and almond extract. Toss together until combined. Transfer to baking dish and create an even layer. Set aside.
Make the sugar cookie crumble. In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, and salt. Add vanilla and melted butter and stir until dry ingredients are saturated and clumps form.
Use your fingers to evenly distribute crumble over the top of the cherry filling. Bake crumble 25-30 minutes, or until topping is golden brown and the fruit is bubbling.
Let crumble cool for 10-15 minutes before serving. Top with vanilla ice cream, if desired.
Leftovers will keep covered in the refrigerator for up to four days. Warm before serving.
This post really couldn’t come at a better time: New York weather has officially crossed over into the “totally disgusting” zone. Blazing hot, humid AF—you get the picture. There will be no baking in my Brooklyn kitchen until Monday, at the very least.
So, let’s skip the oven this weekend and make milkshakes instead. Caramelized Banana Milkshakes, to be specific.
Sure, they require five minutes of stove time to caramelize the bananas, but that small amount of cooking will be totally worth it when you’re blitzing up frosty, brown sugar & banana milkshakes.
We’re talking pure banana flavor here, unencumbered by cinnamon or anything else. You may, of course, add a pinch of whatever you like, but don’t go too crazy. Simplicity is the name of the game.
This recipe is a breeze: three steps, four ingredients (six, if you count the recommended 
Let me take this moment to express gratitude for the 1998 remake of 
Besides the obvious dipping of Oreos directly into peanut butter, I’ve paired the two in 
They have just four ingredients–Oreos, peanut butter, butter & sweetened condensed milk–and come together in less than 45 minutes. Oh, and they’re ridiculously easy and far more delicious than any baked good with four (!) ingredients should be.
We’re talking soft, chewy peanut butter filling and buttery Oreo crust here, people!
Those are two of my very favorite things. One of the great duos, if you will.
It seems like every time I think a recipe is going to be a snap, it’s a total nightmare. Butterscotch Sauce is a classic example of this—I went into testing thinking this would be a one-and-done situation, but instead I made sauces that:
Turns out it’s not. I “fixed” my first five test batches by slapping a metaphorical culinary bandaid on each one (less butter, less complication, less time, less movement, more liquid), and this all led me back to a method I knew worked: the way I make the caramel for my caramel corn, which is literally the easiest molten sugar recipe of all time. Just put it all in a pot and leave it alone.
Here’s the gist of my Butterscotch Sauce recipe:
This sauce is thick and golden and best served piping hot, so that it will set softly on whatever delicious thing over which it’s been poured. It’s rich, buttery and has good hits of salt and vanilla to complement its brown sugar flavor. And it’s easy to make.
You might even say it’s a snap.
Is there any food that celebrates summer quite like a s’more? I don’t think so. I mean, it’s pretty difficult to argue with the near-perfect combination of graham cracker, melty toasted marshmallow, and chocolate on a searing hot day…
…but I’m going to anyway because of course I am. I like to occasionally dabble in the contrarian arts, and nothing on this blog screams “I do what I want!” louder than today’s Lemon Meringue S’mores!
Yes, Lemon Meringue S’mores. As in, 
You see, the lemon curd I use for Lemon Meringue S’mores isn’t just any lemon curd, y’all. It’s Lazy Lemon Curd. I mean, you’ll be hard-presses to find a 
This is an easy three-ingredient, two-step recipe. Whisk together some fresh lemon juice, two egg yolks and a can of sweetened condensed milk. Heat that mixture over a double boiler, stirring if/when you think about it, until it thickens slightly, which takes fifteen minutes. That’s literally it.
If this recipe looks familiar, that’s because it is. Lazy Lemon Curd is just a sunny lemon spin on the filling for my 
Once your Lazy Lemon Curd has cooled a bit, make yourself some s’mores! Slather a little of the curd on a graham cracker, top it with a toasted marshmallow and sandwich it all with another graham cracker. And then repeat that process because you’re going to want two of these toasty, gooey, lemony treats. And because this stuff keeps well in the fridge, you can make Lemon Meringue S’mores all summer long. That’s something worth celebrating.
e2 bakes brooklyn 