Lunch: Cheery Cherry Crumble

Make sure you get cherries packed in juice for this recipe, not cherry pie filling. If you use the wrong ingredient you'll be disappointed with your Cheery Cherry Crumble, which would be ironic. If you like the "crumble" part best, double the ingredients

Ingredients

2 can cherries in juice
3 tbsp. corn starch
1 1/4 c. sugar
1/2 tsp. vanilla extract
pinch salt

Instructions

Preheat the oven to 350 degrees. Put the cherries, cornstarch, 1 1 ⁄4 cup sugar, vanilla, and salt in the mixing bowl. Stir with the wooden spoon to combine, and then dump the mixture into the greased baking dish. (You'll use the rest of the sugar in the crumble.)
Melt the butter in the microwave-safe bowl in the microwave for about 1 minute. Use the potholders when you take the bowl out of the microwave.
Add the flour and the 1 ⁄3 cup sugar to the melted butter. Stir with the wooden spoon to combine.
Use your fingers to crumble the topping over the cherries, and then bake for 45 for 50 minutes. (If the baking dish is really full, put a baking sheet under it when you put it in the oven. This is so it doesn't make a mess in your oven, which can be hard to clean.) Remember to use potholders when you take the dish out of the oven, and let the food cool before you dig in.

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