Double Cherry Crumble Food

CHERRY CRUMBLE

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.

CHERRY CRUMBLE BARS FOR TWO

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.

DOUBLE CHERRY CRUMBLE

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.

MINI CHERRY CRUMBLES

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.

DOUBLE CHERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Place rack in lower third of oven.
• Grease a 9" springform pan.
• Combine graham cracker crumbs with melted butter.
• Mix well.
• Press all the crumb mixture onto bottom of springform pan and half way up the sides of the pan-- evenly-- Bake in 350 oven for 8- 10 minutes.
• Remove crust from oven and allow to cool.
• Drain 1 can of cheeries and set aside.
• Increase heat to 500 degrees.
• Beat cream cheese on medium speed for 5 minutes until smooth and fluffy.
• Reduce speed and gradually add sugar.
• Next add flour and vanilla mix well.
• Reduce speed again for eggs and egg yolks, beating in one at a time until well combined.
• Add sour cream, then beat batter for 1 minute more.
• Spread drained cheeries over bottom of graham cracker crust.
• Pour cake batter over the cherries.
• Bake cake for 10- 15 minutes.
• Lower heat to 200 degrees and bake cake for 1 1/2 hours longer, or until cake sets and center jiggles slightly when shaken.
• (If cake is browning too quickly for your liking cover loosely with foil).
• Turn off the oven, leave cake in oven for 20 minutes longer-- do not open oven door-- Cool cheesecake on rack for 30 minutes.
• Run knife around edge of cake to loosen.
• Refrigerate, at least 4 hours or better yet overnight.
• Remove side from pan, and put cake on platter, serve with the remaining can of cheeries pour over top of cake and enjoy.

DOUBLE CHERRY DESSERT

Steps:

• PREP WORK - Preheat oven to 350º. Spray the bottom and sides of a 9x13-inch baking pan or a bundt pan.
• In a medium size bowl, beat the cake mix, eggs, and butter until smooth. If using, add the chocolate chips and mix just until the chips are well incorporated throughout the batter. Pour the batter into prepared baking pan. Spread the pie filling on top of the cake batter (do not stir or attempt to mix together the cake batter and pie filling; they will blend naturally during the baking process). Sprinkle the top with the chopped nuts.
• Bake for 50 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool for 15 minutes.
• In a small bowl, mix the sugar and water until well blended. With a spoon, drizzle the sugar mixture over the cooled cake.

DOUBLE-CHERRY STREUSEL BARS

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.)

CHERRY CRUMBLE

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.

CHERRY CRUNCH

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.

CHERRY CRUMBLE COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Butter a rectangular baking dish, any size desired.
• To make the crumble: In a small bowl, stir together the first 5 ingredients.
• Add in the butter, using a pastry blender, mix well.
• Add in the the almonds and oats, mix well; set aside.
• For the cake: In a large bowl, sift together the first 5 ingredients.
• Add in the butter, using a pastry blender, mix until the ingredients resemble coarse crumbs.
• In a small bowl, lightly beat the egg, buttermilk and vanilla.
• Add to the dry ingredients; fold until smooth (DO NOT beat with an electric mixer).
• Pour the batter into prepared buttered baking dish.
• Scatter the cherries over the top of the batter.
• Sprinkle with the prepared crumble.
• Bake until the cake has risen and turned golden (about 50 minutes).
• Remove from the oven; let cool for 25 minutes.
• Serve warm.

CHERRY CRUMBLE DUMP

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.