Double Cherry Crumble Recipes

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:

• 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 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:

• COOK and stir cherry pie filling and raspberries in medium-sized saucepan until heated through. Stir in sweetened condensed milk; cook and stir 1 additional minute. SPOON into 2-quart square baking dish or into 6 individual dessert dishes. Sprinkle with granola. Serve warm. VARIATIONS PEACH BERRY CRUMBLE: SUBSTITUTE peach pie filling for cherry pie filling. CHERRY-RHUBARB CRUMBLE: SUBSTITUTE fresh or frozen sliced rhubarb for raspberries. Cook and stir pie filling and rhubarb in medium-sized saucepan until bubbly. Cook and stir an additional 5 minutes. Proceed as above.
• Calories 580,Total Fat Grams14.8,Calories From Fat 133,Saturated Fat Grams 6.1,Saturated Fat Grams Pct DailyValue 31,CholesterolMilligrams 23,SodiumMilligrams 119,Sodium Milligrams Pct Daily Value 5,Potassium Milligrams 331,Potassium Milligrams Pct Daily Value 9,Total Carbohydrates Grams 69.6,Total Carbohydrates Grams Pct Daily Value 22,Dietary Fiber Grams 6.6,Dietary Fiber Grams Pct Daily Value 26,Sugars Grams 55,Protein Grams 8,Protein Grams Pct Daily Value 16,Vitamin A Pct Daily Value 5,Calcium Pct Daily Value 6,Thiamin Pct Daily Value 26,Niacin Pct Daily Value 15,Vitamin C Pct Daily Value 24,Folate Pct Daily Value 23,Magnesium Pct Daily Value 25,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
• Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
• Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

Steps:

• For filling:
• Combine dried cherries, tart cherry preserves, and kirsch in processor; blend to chunky puree. (Filling can be made 1 day ahead. Transfer to bowl; cover and refrigerate.)
• For dough and streusel:
• Preheat oven to 375°F. Line 13x9x2-inch metal baking pan with heavy-duty foil, leaving overhang. Spray foil with nonstick spray. Combine flour, sugar, cinnamon, and salt in processor; blend 5 seconds. Add butter, vanilla extract, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel. Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball.
• Press dough over bottom of prepared baking pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.
• Add sweetened coconut flakes and sliced almonds to reserved 1 cup dough. Mix dough with fork, breaking streusel topping into small clumps.
• Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil overhang as aid, lift cookie from pan. Peel off foil and discard. Cut cookie lengthwise into thirds, then cut crosswise into eighths, forming total of 24 bars. (Bars can be made 2 days ahead. Store bars in airtight container and refrigerate.)