an old-fashioned crumble.

i adore the timeless tipple that is the old-fashioned, so when i ran across this epicurious (via bon appetite) recipe for a cherry-bourbon pie i knew i had to create my own version. due to lack of time (ok fine – i didn’t plan ahead well!) it was easier to do a crumble instead of a pie, and i think it turned out mighty fine. so let’s get ready to crrrrruuuumble!


recipe #13: “an old-fashioned crumble”

soundtrack: hamilton leithauser’s solo debut, black hours.


a) crumble topping:

  • 1/2 cup old-fashioned oats
  • 1/4 cup all-purpose flour
  • 1/4 cup (packed) light brown sugar + 1/3 cup (packed) light brown sugar
  • 1/4 cup chopped almonds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ginger
  • 1 teaspoon ground black pepper
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2″ pieces
  • 8-10 slices of bacon (i used my winnings from the bacon takedown – hormel black label brand!)

b) cherry filling: 

  • 3 24.7-ounce jars pitted sour cherries in syrup, drained well (about 6 cups, I used  Trader Joe’s Dark Morello Cherries at the suggestion of the original article)
  • 3/4 cup sugar
  • 1/4 cup bourbon
  • 3 tablespoons cornstarch
  • 2 tablespoons fresh orange juice
  • 1 tablespoon finely grated orange zest
  • 1/2 teaspoon fresh ginger
  • 1 teaspoon ground black pepper


  • 9″ pie dish

the plan: 

1) preheat oven to 350 degrees. line a baking sheet with foil. add the 1/3 cup of brown sugar to a medium mixing bowl, then “dip” about 8-10 slices of bacon one at a time into the sugar, making sure each side is coated. put the bacon on the foil then cook for about 15 minutes. (not until crispy.) let cool.IMG_4978

2) drain the cherries and soak them in the bourbon with the orange juice.

3) whisk all of the crumble ingredients except butter in a medium bowl until no lumps of sugar remain. rub butter into oat mixture with your fingertips until it’s completely incorporated (hooray for playing with your food!). cover and chill crumble at least 1/2 hour.

3) preheat oven to 350°F. line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over) and set aside.

cherry mixture4) combine cherry mixture and remaining ingredients in a large bowl. using a rubber spatula, gently mix errrthang together until cherries are coated and mixture is evenly distributed.

 5) pour cherries into pie dish and top evenly with crumble. bake until the center of crumble are deep golden brown and juices from the cherries are bubbling and look thickened, around an hour (but use your nose! it nose best. (SEE WHAT I DID THERE?!))

6) the original recipe suggests letting the crumble cool for at least 2 hours for the filling to set properly, but i don’t have that kind of self-control and only waited an hour and thought it was just fine. so #yolo however you wish, but in any case, hope you enjoy!

xo, jill


2 thoughts on “an old-fashioned crumble.

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