Cherry Coconut Crumble Recipes
CHERRY CRUMBLE
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
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 COCONUT BARS
I came across these easy maraschino cherry bars while stationed at a Michigan Air Force base in 1964 and have been making the recipe ever since. My children don't think an event is special unless they are part of it. -Marguerite Emery, Orland, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT CHERRY BARS
Take a break from chocolate and make these cheery cherry bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 30
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 8- or 9-inch square pan.
- In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
- In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
- Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 55 mg, Sugar 9 g, TransFat 0 g
CHERRY PIE WITH COCONUT CRUMB TOPPING
Categories Fruit Dessert Bake Cherry Coconut Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- Make topping
- Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Cover and refrigerate.
- Make pie
- Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper. Peel off top sheet of paper. Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish. Peel off paper. Press pastry gently into dish. Fold overhang under; crimp to form high-standing decorative edge. Chill 15 minutes.
- Preheat oven to 425°F. Mix remaining ingredients in large bowl. Let stand until cherries release juices, about 10 minutes. Transfer cherry mixture to crust.
- Bake pie 15 minutes. Reduce oven temperature to 375°F. Transfer pie to baking sheet. Sprinkle topping over pie. Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes. Transfer to rack. Cool 30 minutes. Serve warm or at room temperature.
CHERRY COCONUT CRUMBLE
When I was leaving a job in California in 1986 my friends had a wonderful potluck lunch. This delicious dessert was the hit of the lunch. Since then, I have served this numerous times with many, many rave reviews. It is delicious and I truly believe that I could eat the entire pan myself!
Provided by Joyce Tyo
Categories Fruit Desserts
Time 50m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 350 degrees. Grease 9 x 13 inch pan. Open cherry pie filling cans and pour into greased pan.
- 2. Sprinkle vanilla cake mix evenly over pie filling in pan.
- 3. Spread shredded coconut over cake mix.
- 4. Spread chopped pecans over coconut
- 5. Pour butter over all ingredients in pan
- 6. Place pan in heated oven and bake for 35 minutes.
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Servings 8Total Time 30 minsEstimated Reading Time 4 mins
- In a bowl, combine the cherries, cherry juice, almond extract, arrowroot powder coconut milk and maple syrup. Make sure the cherries are pitted Mix well.
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- Prepare your crumble topping. In a medium bowl add butter (coconut oil), oatmeal, almond meal, brown sugar, salt and mix until crumbly. You can use a fork or your hands. Set aside
- Dump your plums, cherries, cornstarch, sugar, cinnamon, ginger and lemon juice into the 9x 9 greased pan and stir just until mixed.
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- Make a well in the center and pour in the coconut oil. Start to mix together with the fork until you have a lumpy mixture. Dust with the tablespoon of flour and gently rub the ingredients together with your fingertips until the crumble looks like chunky breadcrumbs. Don''t over mix.
- Spread onto a small baking sheet lined with parchment paper, cover with cling wrap and chill for at least an hour, or until you are ready to use it. Chilling hardens the coconut oil and will make the crumble crispier.
- When you are ready to use it, quickly break the crumble up with your fingers or a fork and sprinkle it over the fruit of your choice. Bake at 375F for 35-40 minutes or until lightly browned and crisp.
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5/5 (2)Calories 289 per servingCategory Dessert
- Remove the pits from the cherries (reference above for the how-to). Add them to a bowl and top with coconut sugar, arrowroot, lemon, cinnamon, and almond extract. Stir around to coat, then transfer to a 9x13 baking dish.
- In a separate mixing bowl, combine all the topping ingredients. Stir together until a sticky(ish) mixture forms. Sprinkle the topping over the cherries.
- Bake for 50 - 60 minutes until the topping is golden brown and the cherries are bubbling. Check at 30 minutes and if the topping is getting too brown, cover with foil and continue baking.
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- Place the almond meal, coconut, hemp seeds, nuts, 1/2 teaspoons cinnamon, salt, and sweetener in a medium bowl and stir to combine. Add the palm shortening (or oil) and mix using your hands or a spoon to form a crumbled consistency. Set aside.
- In a 9” round baking pan, add the cherries, 1 teaspoon of the vanilla, and the chocolate chips and stir to combine. Spread the cherry mixture evenly over the bottom of the pan. Note: if using frozen cherries, add 1 1/2 tablespoons arrowroot powder to the mixture before combining.
- Top the cherry mixture with the crumble and place pan into the oven. Bake uncovered for 20 minutes, or until bubbling and the crumble is slightly golden brown.
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- Pit the cherries and add them to the saucepan. Add the sugar, Kirsch (if using), lemon juice, cornstarch, and water. Stir to combine and place over medium-low heat. While stirring regularly cook for about 2 - 3 minutes. Remove from the heat and transfer to a deep baking dish (20 cm x 25 cm or 8-inch x 10-inch). Set aside for 10 minutes for cherries to cool slightly.
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- Spread the coconut crisp with your hands evenly over the cherries in the baking dish. Place the baking dish with the Coconut Cherry Crisp on a sheet pan. Place in the preheated oven on the middle rack. Bake for 40 minutes at 180 °C / 350 °F. Remove the baked Coconut Cherry Crisp from the oven and leave to cool slightly, then serve warm or at room temperature with a generous scoop of vanilla ice cream.
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