Cherry Crumble Dump Recipes

CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

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 RECIPE

Steps:

• In a small bowl, stir together 1/4 cup flour and 1/4 cup sugar.
• In a medium bowl, toss cherries with 2 Tbsp lemon juice and 1/2 tsp vanilla. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer cherries to a 9x13 or 9x12 baking dish.
• In the bowl of a food processor fitted with a steel blade, combine: 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp salt. Pulse to combine. Add 1 stick diced cold butter and pulse until butter is pea-sized.
• Transfer mixture to a medium bowl, add 1/2 cup oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add 1/2 cup shaved almonds and toss to combine.
• Spread the crumble topping evenly over the cherries and sprinkle on the second 1/2 cup sliced almonds. Bake uncovered at 350˚F for 45 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools.

EASY FRUIT CRISP "DUMP" DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
• Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
• Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.

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.

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.

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.