Cherry crumble with lemon cream

I really wanted to take these photos early ( by light) but my little   puppy girl (6 months), behaved very badly yesterday. He escaped where the neighbor and we had to rescue her.
After that I could finally take pictures but I can say this crumble is  delicious.

Source : A farmgirl's dabbles

Ingredients

Filling

3 cups fresh dark cherries
or 2 cans cherry tarts (or frozen cherries)
1/2 cup sugar
 1 1/2  tablespoon cornstarch
2 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract

Crumble topping

1/2 cup all purpose flour
1/2 cup rolled oats 
1/3 cup brown sugar
pinch of salt
4 tablespoon unsalted butter at room temperature cut into pieces


Lemon cream

1 cup whipping cream
3/4 cup powdered sugar
1 teaspoon finely grated lime zest
2 teaspoon lemon juice 

gfarnish 1/4 cup sliced almonds 
some cherries



Method

Preheat oven to 180 °c (370° ) Place  five or six cup ramekins on a large rimmed baking pan.
Set aside.

For the filling

In a medium bowl, whisk together the sugar and cornstarch.
Stir in cherries, lemon juice and vanilla.
Set aside.

For the crumble topping:
In a medium bowl, whisk together the flour, oats, brown sugar, salt. 
Cut in the butter with a fork or pastry cutter until you have large pea siza crumbs.

Stir the cherry filling well and  then divide in ramekins.
Sprinkle the crumble topping over  the cherry filling and bake for 20 to 25 minutes, or until crumble topping is golden and the cherry filling is bubling.
Remove to wire rack to cool.

For lemon cream

Whip the cream until stiff peaks form.
Then add the sugar and lemon zest and finally lemon juice.
Whip until fully incorporated.

When serve add a dollop of creamy lemon to the tops of each crumble and then sprinkle some sliced almonds.
Greek yogurt is ok too garnish.

Chica 

En español

Crumble de cerezas con crema de limon