Double Cherry Crumble Recipes

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DOUBLE-CHERRY STREUSEL BARS



Double-Cherry Streusel Bars image

Categories     Berry     Dessert     Bake     Christmas     Cherry     Coconut     Almond     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 16

Filling
1 cup dried Bing (sweet) cherries (about 6 ounces)
1 cup tart red cherry preserves (such as Tropical or Smuckers; about 11 ounces)
1 tablespoon kirsch (clear cherry brandy)
Dough and streusel
Nonstick vegetable oil spray
2 cups all purpose flour
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract
3 tablespoons whole milk
1 cup (packed) sweetened flaked coconut (about 3 ounces)
3/4 cup sliced almonds (about 3 ounces)

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.)

DOUBLE CHERRY CRUMBLE



Double Cherry Crumble image

Make and share this Double Cherry Crumble recipe from Food.com.

Provided by Mary Scheffert

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 (21 ounce) can cherry pie filling
1 (16 ounce) can pitted dark sweet cherries, drained
2/3 cup quick oats
1/2 cup Bisquick baking mix
1/2 cup packed brown sugar
1/4 cup chopped nuts (optional)
1/4 cup butter or 1/4 cup margarine
1 teaspoon cinnamon

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.

Nutrition Facts : Calories 273.3, Fat 7.5, SaturatedFat 4, Cholesterol 15.4, Sodium 156.2, Carbohydrate 50.4, Fiber 2.3, Sugar 20, Protein 2.5

CHERRY CRUMBLE BARS FOR TWO



Cherry Crumble Bars for Two image

These sweet and salty bars are the ideal treat for two people who don't want to be tempted to overindulge. The filling flavors are easily interchangeable: try substituting your favorite preserves and dried fruits. Enjoy with a scoop of ice cream for a perfectly portioned dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 2 servings

Number Of Ingredients 10

3 tablespoons unsalted butter, melted, plus some softened for greasing the pan
2 tablespoons cherry preserves
2 tablespoons dried cherries, chopped
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2 tablespoons packed light brown sugar
2 teaspoons confectioners' sugar
Pinch baking soda
Pinch fine salt
1 tablespoon skin-on sliced almonds

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.

CHERRY CRUMBLE



Cherry Crumble image

This dessert is great served warm with vanilla ice cream.

Provided by Debbie Rowe

Categories     Desserts     Crisps and Crumbles Recipes     Cherry Crisps and Crumbles Recipes

Time 1h

Yield 12

Number Of Ingredients 6

6 tablespoons butter
1 ⅛ cups all-purpose flour
½ cup rolled oats
6 tablespoons packed brown sugar
⅛ teaspoon salt
1 (21 ounce) can cherry pie filling

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.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 31.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 6.7 g

CHERRY CRUMBLE



Cherry crumble image

Use summer cherries to make this easy oat-topped crumble. Perfect with a scoop of vanilla ice cream, it makes a superb summertime dessert

Provided by Esther Clark

Categories     Dessert

Time 1h

Number Of Ingredients 11

1kg fresh cherries , pitted
50g golden caster sugar
1 lemon , juiced
½ tsp vanilla extract
150g plain flour
100g cold butter
½ tsp salt
70g soft brown sugar
100g rolled oats
40g flaked almonds
ice cream , to serve

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.

Nutrition Facts : Calories 367 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium

DOUBLE CHERRY CHEESECAKE



Double Cherry Cheesecake image

This big cheesecake is so easy to make and it tastes so good...you won't believe that you baked it...I dare you...try it...you'll like it...

Provided by Baby Kato

Categories     Cheesecake

Time 6h40m

Yield 20 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs (or favourite cookie crumbs)
6 tablespoons butter or 6 tablespoons margarine, melted
2 (21 ounce) cans cherry pie filling, divided
4 (8 ounce) packages cream cheese (at room temperature)
1 1/3 cups white sugar
3 tablespoons flour
2 teaspoons vanilla extract
4 large eggs (plus)
2 egg yolks
1 cup sour cream

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.

Nutrition Facts : Calories 388.4, Fat 23.5, SaturatedFat 12.9, Cholesterol 118.9, Sodium 251.4, Carbohydrate 39.7, Fiber 0.6, Sugar 17.9, Protein 5.4

TART CHERRY CRISP



Tart Cherry Crisp image

"Our family first made this dessert after an outing to a cherry orchard," explains Mrs. Grossman of Brooklyn, New York. "We used the fresh fruit we picked to make several of these crisps."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 7

4 cups pitted fresh tart cherries or 2 cans (14-1/2 ounces) pitted tart cherries, drained
2 tablespoons sugar
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold butter, cubed

Steps:

  • Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.

Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.

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