Saturday, July 25

Crustless Cherry Crumble

Crustless Cherry Crumble

We served this at a bbq last weekend. It was very yummy. The crumb topping was a little much but still good. We served it with homemade whipped cream. :)

3 heaping cups pitted, halved sweet cherries (Fresh cherries work best. Do not use canned cherry pie filling; it is much too wet.)
1/2 cup self-rising flour1 tablespoon shortening
1/8 teaspoon salt, optional
1 teaspoon cinnamon
1/2 cup brown sugar, packed
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1 batch crumb topping (recipe below)
In a medium bowl, lightly mix with a fork flour, salt and shortening until a uniform, soft-crumbed mixture forms. It will look like very coarse meal. With a whisk, mix in cinnamon and brown sugar to combine. Add milk, eggs and extract, beating thoroughly to create a smooth batter. Pour batter over cherries in dish. Sprinkle crumb topping over entire surface of filling to cover it. Place on center rack of oven on a cookie sheet to catch any drips. Bake for at least 40 minutes, or until a knife inserted in center comes out clean. For a firmer, less moist texture, continue to bake an additional 10-15 minutes, until the edges are very brown (check every five minutes). Remove from oven and cool for 10 minutes before refrigerating. Pie will set best when fully cold, but can be enjoyed while still warm. For those who prefer a more cake-like texture, reduce milk to 1/3 cup or use only 1 egg. Serves 6-8.
Crumb Topping
1 cup all-purpose flour (next time I'll use 1/2 cup)
1/2 cup brown sugar
½ stick (4 tablespoons) firm butter or margarine, coarsely cubed
1/2 cup chopped almonds (or nut of your choice) (I used walnuts)

In a large bowl, combine flour and sugar. Lightly rub and toss butter and dry ingredients between your palms until a uniform, soft-crumbed mixture forms. Handle as little as possible. It will look like very coarse meal. Add almonds, tossing lightly just to distribute evenly.

This recipe came from The Well Seasoned Cook

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