April 09, 2018
Desserts, Dairy, Oats,
Fruit, North American, Easy/Beginner Cooking, Kid Pleaser, Hand Mix/Whisk, Oven Bake, Stove Top, No Eggs, Canned Fruit, All Occasions more
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"This recipe was created for the RSC Game at the FF&F website. It's an all-occasion dessert crowd-pleaser that fits my definition of "down-home" cooking & can be made year-round because it doesn't rely on seasonal fresh fruit supplies. Made in a 9-inch square baking pan & cut in 3-inch squares, it serves 9 generously -- But it easily converts to more servings using a 9 x 13 baking dish if you multiply the ingredients by 1 1/2. Serve it hot or cold as desired, but IMHO it invites a scoop of vanilla ice cream to top a warm serving. YUM! ENJOY!"
Preheat oven to 350F. Butter a 9-inch square pan & set aside.
Drain the cherries well, reserving 1/2 cup of the juice.
Melt butter in a sauce pan & remove from the heat. Add & mix in the brown sugar, flour, oats, baking soda & baking powder.
Put half of the butter/pastry mixture in the bottom of the baking pan & scatter the cherries over it. Mix cherry juice w/the cornstarch & drizzle this mixture over the cherries.
Top the cherries w/the other half of the butter/pastry mixture & bake for 30-35 min or until browned. Allow to cool slightly & serve as desired.
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Okay, I confess. After making and eating a serve of this for dessert (with lemon sorbet), I sneaked back to the baking pan and had two more largish spoonfuls. Hold me back before I go for a third.
This is a seriously delicious recipe and a great use of ingredients for the Ready Steady Cook competition.
Be sure to cook it long enough for the topping to crisp up and go brown. Spice lovers could add a teaspoon of cinnamon or nutmeg.
Thanks Twissis for creating and for posting.