Hi,
I’m having a bbq tomorrow and bought sour cherries at the market today. I pre-made the topping for this crumble (minus the butter) (gift link here: https://cooking.nytimes.com/recipes/4278-sour-cherry-crumble?unlocked_article_code=1.8k0.ijl4.iEE0F2maR2FG&smid=share-url ) and pitted my cherries. But now I’m rereading the recipe and I’m completely confused. The first step says to macerate the cherries with 4 TBS of sugar, but the second step says to add the sugar to the topping… But wait, what sugar, if I am to use the sugar to macerate the cherries? I can’t tell if this is poor recipe writing or if I’m completely misunderstanding it. Help! As it is, I made the topping with no sugar (yet) and haven’t yet macerated the cherries… How should I proceed? I can’t remember ever making a crumble topping with no sugar, but the sugar is needed to macerate the cherries… So confused!
Thanks in advance!
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Macerate with granulated sugar.
Top with a course sugar: maybe turbonaro. course sugar is “crunchy”
Thank you!
I read the recipe again and realized that the “sugar” referred to in step two is the brown sugar. The wording really threw me off!
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yup. chalk one up for ‘poorly written’
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So after my confusion with the recipe, I ended up figuring it out and made it. I was a little disappointed it had me drain the juice from the cherries because I found the filling a little dry given the dryish topping. It’s funny, because most of the reviews stated the filling was too wet and loose. Just shows how people’s experiences with a recipe can be so different . Anyway, next time I’d leave in the juice and try it that way.
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