Looking for a way to use up all those plump, shiny red cherries popping up all across fruit markets these days? Are you also thinking about your waistline and the fact that a sweet cherry dessert will no doubt fuel your summer-clothing (ehem, beachwear) anxiety? Hmmmm … of course you can bake your cherries into a rich pie enveloped in a buttery … flaky … crust … [snaps fingers to stop the daydreaming] … but remember: waistline, summer, beach, dare I say bikini. So, do yourself a favor and make these Cherry Tahini Crumbles instead.
I substituted any butter usually added to a crumble topping with tahini–a paste made of ground sesame seeds–and combined it with oats, flour, sugar, vanilla and ground cinnamon. As for the cherries I simply tossed them with a bit of sugar, some flour and a splash of vanilla (you can of course use some brandy or liqueur); spooned them into individual ramekins; topped with a few spoonfuls of crumble and baked until golden.
And there you have it: Cherry Tahini Crumble, a little something sweet that will surely be kinder to your waistline.
P.S.: As luck would have it, I just discovered an event dubbed “Φράουλες και Kεράσια”/”Strawberries and Cherries” being hosted by fellow blogger Royal Coconut at her site. I’d like to submit my little cherry desserts to her event and urge you to visit her site and take a look at Royal Coconut’s delectable dishes. And if you’d like to participate, submit your strawberry or cherry (or a combination of both) recipe to her by June 30th.
Cherry Tahini Crumble
Makes 8 to 10 ramekins or a 9-inch pie
6 cups fresh cherries, pitted
1/3 cup sugar
2 tablespoons flour
1 tablespoon vanilla extract
Pinch of salt
For the Tahini Crumble:
1 cup oats
3/4 cup flour
1/2 cup golden brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup tahini
In a large bowl combine the cherries, sugar, flour, vanilla and salt and toss to coat. Set aside for up to one hour.
Preheat oven to 400 degrees. In a separate bowl combine the oats, flour, tahini, vanilla, cinnamon, salt and sugar and stir well so that the tahini is thoroughly absorbed and the mixture becomes “crumbly.” Fill the ramekins 3/4 full with cherries then top with a couple of spoonfuls of the crumble. Place the ramekins on a baking sheet (the cherries will bubble and drip as they bake) and bake for about 30 to 35 minutes until the cherries are bubbling and the crumble is golden. let cool slightly then serve either warm or at room temperature.