Cherry Crunch Dessert - RSC

5.0
( 1 reviews )
Review
8
Ingredients
15-20m
Prep Time
30-35m
Cook Time
45m
Ready In

Recipe: #29327

April 09, 2018

Categories: Desserts, Dairy, Oats, more

Save
recipe
Rate &
Review
Print
Get
Cooking
Pin
Share

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

"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!"

Original recipe yields 9 servings
OK
I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (121.1 g)
  • Calories 316.2
  • Total Fat - 11.6 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 27.1 mg
  • Sodium - 139.8 mg
  • Total Carbohydrate - 49.7 g
  • Dietary Fiber - 2.8 g
  • Sugars - 26.3 g
  • Protein - 4.9 g
  • Calcium - 30.1 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350F. Butter a 9-inch square pan & set aside.

Step 2

Drain the cherries well, reserving 1/2 cup of the juice.

Step 3

Melt butter in a sauce pan & remove from the heat. Add & mix in the brown sugar, flour, oats, baking soda & baking powder.

Step 4

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.

Step 5

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.

Tips & Variations


  • No special items are required.
Tags : Desserts

Related

1 Reviews

Write Review
Peggy Bright

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.

5.0

review by:
(26 Apr 2018)
Write Review