Cherry Apple Crumble Recipes

CHERRY CRUMBLE BARS RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray an 8x8 pan with nonstick spray.
• Mix together the butter and sugar until creamy. Add the vanilla and egg yolk and beat again.
• Stir together the flour, oats, and spices and slowly add to the butter mixture until it becomes crumbly.
• Press half the crumbs firmly in the bottom of the prepared pan.
• Stir together the cherry preserves and apples and spread over the crust in the pan.
• Sprinkle the remaining crumbs on top and press down gently. Bake for 30 minutes. Remove from the oven and cool.
• Whisk together the powdered sugar and water. Drizzle over the top of the cooled bars. Cut into 12 squares.

APPLE CHERRY COBBLER

Steps:

• Preheat oven to 425 degrees.
• Remove stems from all of the cherries and removed seeds.
• Peel, core and quarter apples. Then thinly slice the quarter pieces.
• In a large bowl, add cherries, apples, lemon juice, cornstarch, brown sugar, white sugar, vanilla, and cinnamon. Gently toss to combine. Pour cherry mixture into a skillet or 2-quart baking dish.
• In a medium mixing bowl, combine yellow cake mix, brown sugar, salt and baking powder. Stir to combine. Add butter, and using a pastry blender or a fork, cut butter into the mixture until it resembles coarse crumbs.
• Add crumb topping to cover the cherries b& apples entirely. Set in the oven and bake for 25-35 minutes or until crumb topping is a nice golden brown and the juice from the cherry and apple mixture is bubbling.
• Serve immediately or let it cool and serve later, it's great either way especially with vanilla ice cream or whipped topping.

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.

APPLE CHERRY COBBLER

Steps:

• In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. , Pour into a greased 13x9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter. , For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning.

APPLE-CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan.
• Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon.
• Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.
• Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.

APPLE-CHERRY CRISP

Steps:

• Preheat oven to 350°.
• Butter an 8-inch square baking dish or pan.
• Combine apples and cherry pie filling in pan.
• Stir together flour, sugar, cinnamon and Raisin Bran in a bowl.
• Add butter and mix well.
• Sprinkle over fruit.
• Bake for 30 to 40 minutes or till apples are tender.

APPLE-CHERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.
• Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.
• Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.
• Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars.

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.

CHERRY-APPLE CRUMBLE

Steps:

• Pit the cherries, cover with water, add sugar, bring to boil, simmer 5 min, mash slightly with back of spoon, Cut apples into small pieces, do not peel. Add to cherry mixture, but do not cook. Add 1 t. cinnamon, 1 t nutmeg, walnuts. Mix cornstarch with a little juice, add to fruit mixture. Mix the topping together with fingers, until butter is well mixed into oatmeal, flour, sugar, and spices. Pour fruit into glass baking pan (8 x 12)prepared with butter-flavor spray, top with crumble topping. Bake for 30 min. or until browned and bubbly. Serve warm as is, or with cream or ice cream.