MINI CHERRY COBBLERS
Nothing beats a lightly sweet biscuit-topped cobbler. I want plenty of juicy fruit, sure, but there had better be enough topping that I get some in every bite. For me, individual cobblers are the way to go -- that way, people don't have to share their biscuits.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C), with a rack in the middle. Line a baking sheet with parchment paper and place eight 6-ounce round or oval baking dishes on it.
- For the drop biscuits: In a food processor, pulse together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter and pulse until it's well incorporated -- the mixture should look like coarse meal.
- In a container with a spout (such as a 2-cup liquid measuring cup), whisk together the buttermilk, egg, and vanilla. Pour the mixture into the food processor and pulse just until the dough comes together.
- For the mini cherry cobblers: In a small bowl, whisk together the granulated sugar and flour. In a large bowl, toss the cherries with the lemon juice, then add the sugar mixture and toss to coat the fruit. Divide the cherries evenly among the baking dishes.
- Divide the biscuit dough into 8 equal pieces. Crumble a piece of dough evenly over the surface of each dish of fruit. Brush the topping with the egg wash and sprinkle with turbinado sugar.
- Bake the cobblers until the topping is golden brown (the fruit may bubble up around the edges a bit), 30 to 35 minutes. Cool for 5 to 10 minutes before serving.
CHERRY CRUMBLE
Steps:
- In large saucepan combine frozen cherries, dried cherries, sugar, cherry brandy, water, and tapioca. Bring to a boil. Pour mixture into slow cooker. Cover and cook on high for 1 to 1 1/2 hours.
- 30 minutes before fruit is ready, preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
- In a medium mixing bowl, combine all-purpose baking mix, granola, ginger snaps and melted butter. Spread evenly on prepared baking sheet and bake in preheated oven for 12 to 18 minutes or until crisp and golden. Serve by spooning fruit into serving dish and sprinkling with crumble topping. Top each serving with a scoop of your favorite vanilla ice cream.
CHERRY CRUMBLE PIES
These little crumble pies just beg to covered in custard or dolloped with clotted cream. One just isn't enough
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the flour and hazelnuts into a food processor, then add the butter. Process to fine crumbs, add the sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a separate bowl. Add 1-2 tbsp cold water to the food processor, then pulse to form a firm dough. Tip out onto a lightly floured surface and knead briefly. If the dough is soft, wrap in cling film and chill for 20 mins.
- Roll out the dough and stamp out rounds using a 10-12cm cutter. You should get 12 rounds in total from the dough - you will need to gather and re-roll the trimmings. Use to line 12 x 7-8 cm tartlet tins or the 12 holes of a muffin tin.
- Warm the jelly in a pan until it melts a little, then stir in the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for 25-30 mins until the pastry and crumble are lightly browned and the cherries cooked. Leave to cool for 10 mins in the tins, then carefully remove - you may need to loosen the edges of the pies with a small, sharp pointed knife, then invert them onto plates and quickly flip the right way up. Serve warm or cold.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.19 milligram of sodium
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
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