Amish Cherry Pecan Crumble Food

CHERRY CRUMB PIE

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. , For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled.

AMISH CHERRY PECAN CRUMBLE

Steps:

• Preheat the oven to 350*.
• In a large bowl, mix together the brown sugar, tapioca and nutmeg.
• Add the almond extract, cherries and red food coloring, if using. and combine thoroughly.
• Allow the mixture to stand for 10 minutes, then pour into a 9x13 greased baking dish. Make the topping; in a bowl, combine the flour, sugar, salt and butter with a pastry blender until it resembles coarse crumbs. (This can also be done in a food processor)
• Mix in the chopped pecans and spoon the topping over the cherry mixture, spreading it out evenly.
• Bake the crumble for 1 hour or until it is bubbling and the top is golden.
• Serve slightly warm with heavy cream, whipped cream or ice cream if desired.

CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
• In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
• Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

CHERRY PECAN DROPS

Steps:

• Heat oven to 375 degrees.
• Grease cookies sheets.
• In large bowl, combine sugar, shortening, milk, vanilla, and eggs; beat well.
• Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped cherries; mix well.
• Cover dough with plastic wrap and refrigerate until chilled for easier handling, if desired.
• Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
• Form into balls; place 2-inches apart on greased cookie sheets.
• Press maraschino cherry piece into top of each ball.
• Bake for 10-15 minutes until light golden brown.

STUFFED HOLIDAY MINI PUMPKINS

Steps:

• Preheat oven to 350°.
• Drain yams and mash or puree in a food processor with egg yolk, salt, cinnamon, and melted butter; beat egg white until stiff and fold into yam puree.
• Cut top 3/4" of pumpkins off and set aside; scoop pulp from pumpkin; spoon yam filling into pumpkins and set aside.
• Topping: Mix topping ingredients together and sprinkle on top of filling in each pumpkin; partially spear each pumpkin with a toothpick near the top edge; push reserved pumpkin top onto the remaining portion of exposed toothpick until top sits firmly attached to pumpkin, like a tipped hat.
• Bake pumpkins on a baking sheet until fork can pierce pumpkin shell in an inconspiuous place, 30-60 minutes depending on size of pumpkin.

GLUTEN FREE BLUEBERRY CHERRY CRUMBLE

Steps:

• 1. For filling, place cherries and blueberries in a 3 quart baking dish.
• 2. Sprinkle fruit with lemon juice and vanilla, then toss in arrowroot.
• 3. To make the crumble, place 8 dates, ½ cup water and 1 tablespoon oil in a vita mix and puree on high until smooth.
• 4. Pour date mixture into a medium mixing bowl.
• 5. Add almond flour, salt and baking soda and mix well to combine.
• 6. Crumble the topping over fruit mixture.
• 7. Cover and bake at 350° for 1 hour and 15 minutes, until bubbling.
• 8. Uncover and bake a few more minutes until topping is golden brown.
• 9. Remove from oven and serve.

APPLE PECAN CRUMBLE

Steps:

• Preheat oven to 350ºF. Lightly butter a 10-inch baking dish or pie plate.
• In a medium-size bowl, combine apples with lemon juice and zest. Sprinkle the sugar, cinnamon and flour over the apples and stir to combine. Spoon into the baking dish.
• For the crumble topping, combine the dry ingredients in a medium-size bowl. Stir in the melted butter. Spread the topping evenly over the apples.
• Place baking dish on a parchment- or foil-lined baking sheet; bake until the juices are bubbling and thick, 40 to 50 minutes. Serve warm with whipped cream.

BLUEBERRY PECAN CRUMBLE

Steps:

• Heat oven to 350*F.
• Put all the topping ingredients in a bowl and rub together with your hands until the mixture sticks together in small clumps.
• Pour the bluberries into a 9" x 13" baking dish. Squeeze the lemon juice over the berries. Sprinkle the flour and sugar over them and toss until berries are coated.
• Scatter the topping over the berries in an even layer.
• Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45-50 minutes.

SOUR CHERRY CRUMBLE

Steps:

• Pre-heat oven to 350*F.
• Toss cherries with granulated sugar and place in an ovenproof dish.
• Combine flour, ginger, cinnamon and Demerara sugar.
• Using your fingertips (or the food-processor) rub butter into flour mixture until the mixture resembles coarse breadcrumbs.
• Sprinkle mixture over fruit.
• Bake at 350*F for 35-40 minutes or until golden.
• Serve hot or cold with cream or custard.