Rainier Cherry Crumble Recipe 375 Recipes

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.

RAINIER CHERRY CRUMBLE RECIPE - (3.7/5)

Steps:

• 1. Preheat oven to 400F. 2. Place a 9-inch cast iron skillet in preheated oven; heat five minutes. Remove pan from oven and lightly coat with cooking spray. 3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan. 4. Combine flour and next four ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries. 5. Place skillet on a jelly roll pan. Bake at 400F for thirty-five minutes or until filling is thick and bubbly and topping is browned. Remove from oven. Let stand for twenty minutes. Serve warm. Makes 8 servings. Each serving = 4 Weight Watchers points.

CHERRY PIE WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
• In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.