Rainier Cherry Crumble Recipe 375

CHERRY PIE WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
• In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.

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.

RANIER CHERRY ALMOND MUFFINS

Steps:

• Set oven to 375 F
• Whisk the dry ingredients together in a large bowl.
• Whisk the wet ingredients together and add to the dry, mixing just until combined.
• Fold in the cherries and almonds.
• Fill 12 muffin cups and bake for 25-35 minutes until a toothpick comes out clean.
• Make the glaze by mixing the sugar with enough cherry juice, or milk, to make a spreadable glaze. Add the almond extract and the crushed almonds.
• Cool the muffins on a rack, and spoon the glaze over them when they are cool.