Cherrycrumbledump Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
• Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
• Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

Steps:

• Preheat oven to 325°F.
• Spread the pie filling in the bottom of a lightly greased 9 x 13 inch cake pan.
• Sprinkle the pie filling with the lemon juice.
• In a bowl, mix remaining ingredients to a nice crumble.
• Pour onto the top of the pie filling.
• Bake at 325°F for 1 hour or until nicely golden brown.
• Enjoy.

Steps:

• Put a small baking sheet on a rack in the lower third of the oven, and preheat to 375 degrees F. Cut 1 piece of parchment to fit the bottom of a mini loaf pan so that it climbs halfway up the long ends; butter the paper lightly on the bottom and more heavily on the sides (including the exposed pan). Combine the preserves and the cherries in a small bowl.
• Toss the flour, oats, brown sugar, confectioners' sugar, baking soda and salt in a medium bowl. Drizzle in the melted butter, and mix with a fork until the flour mixture is moistened and starting to clump. Press a loosely packed 1/2 cup of the flour mixture into the bottom of the prepared loaf pan. Spread the cherry mixture on top. Add the almonds to the remaining flour mixture, and squeeze it to make some larger chunks; sprinkle the almond-flour mixture over the cherry mixture, and press it in lightly.
• Bake the bar on the hot baking sheet until the cherry mixture bubbles and the streusel on top is nicely browned, 24 to 26 minutes. Let the bar cool on a cooling rack until lukewarm, then use the parchment to lift the bar out of the pan. Carefully peel off the parchment, and let the bar cool completely on the rack. Cut the bar in half on a long diagonal, and serve.

Steps:

• Special equipment: eight 4-ounce ceramic or foil ramekins
• For the filling: Preheat the oven to 375 degrees F. Toss the cherries with the granulated sugar, grated ginger, lemon juice and cornstarch in a medium bowl. Divide the mixture evenly between eight 4-ounce ramekins. Line a rimmed baking sheet with parchment paper and arrange the ramekins on top.
• For the crumble: Whisk together the flour, brown sugar, ground ginger, cinnamon, cloves and salt in a medium bowl until evenly mixed. Stir in the molasses. Add the butter and use your fingers to lightly knead the mixture until it is crumbly and the dry ingredients are fully incorporated into the butter.
• Top the ramekins evenly with the crumbs. Bake until the crumbs are crisp and toasted and the cherry mixture is bubbling, about 30 minutes. Transfer to a rack to cool. Serve slightly warm or at room temperature with ice cream.

Steps:

• Mix cherries, sugar, water, and cinnamon together in a saucepan; bring to a boil.
• Mix flour, baking powder, and salt in a bowl. Gradually stir milk into flour mixture until incorporated; drop by spoonful into the boiling cherries.
• Place a cover on the saucepan, reduce heat to medium-low, and cook at a low boil for 25 minutes. Remove the cover and cook until the flour mixture is cooked through, about 10 minutes more.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Unroll crescent rolls into the prepared dish, pinching the seams together.
• Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
• Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
• Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

Steps:

• In a large saucepan, combine the cherries with juice, 3/4 cup sugar and water; bring to a boil. Reduce heat; cover and simmer., Meanwhile, in a small bowl, combine the flour, baking powder, lemon zest, salt and remaining sugar. Stir in milk and butter just until moistened., Drop by tablespoonfuls onto simmering cherry mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Steps:

• Preheat oven to 375F degrees.
• Mix pie filling& cherries in an ungreased 8x8 baking pan.
• Combine oats, baking mix, brown sugar, nuts, butter& cinnamon until crumbly; sprinkle over fruit.
• Bake uncovered until fruit is hot& bubbly, and topping is golden brown, approximately 45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

Steps:

• Drain cherries, reserving juice; set cherries aside. , In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally. , For dumplings, combine the flour, baking powder and remaining sugar in a small bowl. Add milk and oil, stirring just until moistened. Drop by teaspoonfuls into boiling soup. Reduce heat; cover and simmer for 10 minutes. Dissolve cornstarch in cold water; stir into soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce heat; cover and simmer for 3-4 minutes.

Steps:

• Stir together water, lemon juice, cinnamon and cloves.
• Stir in pie filling and bring to a boil in a 10 inch skillet.
• Add enough milk to the egg to make 1/2 cup.
• Stir into the biscuit mix to make a soft dough.
• Drop dough by tablespoons on top of the boiling fruit.
• Simmer on low heat about 10 minutes more.
• Serve warm (scoop fruit over top dumplings in a bowl). Serve with cream if desired.

Steps:

• Heat oven to 350°. Grease and flour a 13x9-inch pan.
• Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.
• To remaining mixture, add egg; mix well.
• Press into pan. Pour cherry filling over crust; spread to cover.
• In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.

Steps:

• In a large dutch oven, combine tart cherries (including the juice), sugar, water, cinnamon and almond oil.
• Bring to a boil.
• In the meantime, mix together the Bisquick baking mix and milk.
• When cherries have come to a boil, drop dumplings into cherry mixture by tablespoonfuls until all the dumpling mixture is used.
• Lower heat to medium and cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes.
• Remove from heat and let stand 20 minutes, covered.

Steps:

• Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
• Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
• Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.