Cherry crumble

I had bought a large jar of Morello cherries in syrup from Aldi and today was a good time to find a recipe that they could be used.  Simple recipe and I’ll serve it with vanilla ice cream.  yummy!

Enjoy!

FILLING

• ▢ 1 24 oz jar tart pitted cherries in syrup
• ▢ 2 Tbsp. cornstarch
• ▢ 2 Tbsp. water
• ▢ ¼ tsp. ground cinnamon
• ▢ 1 tsp. vanilla

CRUMBLE TOPPING

• ▢ 1 stick butter chilled and cubed
• ▢ ½ cup granulated sugar
• ▢ 1 cup all purpose flour
• ▢ ½ tsp. cornstarch
• ▢ 1 tsp. baking powder
• ▢ ¼ tsp. salt
• ▢ dusting of ground cinnamon

CHERRY FILLING

• Pour the jar of cherries including syrup into a saucepan. Heat on medium until bubbly.
• Mix the cornstarch with water in a small bowl until creamy. Pour into cherries and stir over heat.
• Add cinnamon and vanilla. Stir frequently for 5 minutes until thickened, then turn off heat.
• Pour the cherry filling into a 9" pie plate.
  
  
  
  
  
  
  
  
  
  

CRUMBLE TOPPING

• Preheat oven to 350 degrees.
• Cut a stick of chilled butter into cubes.
• In a separate mixing bowl, stir the sugar, flour, cornstarch, baking powder and salt together.
• Fold the butter into the dry ingredients and mix with a mixer or food processor until crumbly. 
• Using your hands, mix together to form the crumble. Sprinkle it over the cherries in the pie plate. Make sure to use it all.
  
  
  
  
  
  
  
  
  
  
• Sprinkle the topping with a dusting of cinnamon.
• Bake at 350 degrees for 45 minutes until crust is golden brown and cherries are bubbling.

Adapted from Quiche in my grits