German Semolina Casserole w/ Sour Cherries (Grießauflauf)

square slice of semolina casserole on white flipper with pan under.

German Semolina Casserole w/ Sour Cherries (Grießauflauf)

This easy German semolina casserole - known as Grießauflauf - is sweet, light, and loaded with sour cherries. Easy to make, it's a classic dessert that can also be eaten for breakfast or brunch.

Course Breakfast, Dessert, Main Course

Cuisine German

Prep Time 30

Cook Time 50

Total Time 1 20

Servings slices

Author Lisa Wychopen

Ingredients

2 cups milk
2 tablespoos butter, unsalted
1/2 teaspoon lemon zest, more to taste
pinch of salt
3/4 cup granulated sugar, divided
3/4 cup semolina
3 large eggs
1 teaspoon vanilla extract
12 ounces sour cherries, drained and pitted

Instructions

Add the milk, butter, lemon zest, salt, and half of the sugar to a small saucepan. Heat over medium heat, whisking regularly, until the milk is hot and the butter has melted. Then stir in the semolina.
Reduce the heat to medium-low and cook for about 4-5 minutes, or until the semolina has thickened, whisking constantly.
Remove the saucepan from the heat and set aside to cool.
Preheat the oven to 350 degrees Fahrenheit.
Separate the eggs and place the yolks and whites in separate mixing bowls.
Add the vanilla extract and the rest of the sugar to the bowl with the egg yolks. Beat with your electric hand or stand mixer for about 2-3 minutes until the mixture turns pale in color.
Add the egg yolk mixture to the pot with the slightly cooled semolina (it can be warm, but not hot). Mix well.
Beat the egg whites with clean beaters until stiff peaks form. Then fold the egg whites gently into the semolina mixture using a spatula.
Add the drained sour cherries and gently mix.
Transfer the mixture to a greased casserole dish, spreading it evenly.
Bake at 350 degrees Fahrenheit for about 50 minutes, or until the Grießaufluaf is set and lightly golden brown on top. The exact cooking time can vary based on your oven.
Remove the cooked semolina casserole from the oven and allow it to rest for about 10 minutes before slicing. Optional: You can serve the Grießauflauf with powdered sugar or some cherry syrup sauce on top (see notes).

Notes

Drain and pat the cherries dry so there is no excess moisture in the casserole.
If you’re using jarred or canned cherries in light syrup, you can capture the liquid to make a sauce for the casserole. Mix a little bit of the liquid with 1-2 tablespoons of corn starch, heat the rest of the syrup in a small pot, add the corn starch mixture, and whisk until it comes to a boil and thickens. You can also add some sugar if you like.
You can use other fruits in this recipe, such as plums, peaches, or apricots (pitted and chopped). Don’t add too much fruit or the casserole may end up quite watery.
You can also make it without the addition of fruit. In that case, add a splash more milk.
Allow the semolina to cool slightly before adding the egg, so that the egg doesn’t accidentally cook. The semolina can be warm, but not hot.
To ensure egg whites become stiff when beaten, make sure the beaters and the bowl are clean and free of oil. Also, be careful not to accidentally spill egg yolks into the bowl with the egg whites when separating the eggs.
You can add a few small pieces of butter on top before baking if you like (we don’t usually do this though).

Nutrition

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.