Cherry Almond Crumble (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
nonstick cooking spray |
1 cup prepared cherry pie filling |
1 cup cherry preserves |
1/4 cup dried cherries |
1 1/2 teaspoons pure almond extract |
1 cup quick-cooking oats |
1/2 cup dark brown sugar |
1/2 cup sliced almonds |
1 teaspoon ground cinnamon |
5 tablespoons butter, melted |
whipped non-dairy topping, or sour cream |
Directions:
1. Fruit Filling:
2. Preheat oven to 400 degrees F.
3. Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet.
4. Crumble Topping:
5. Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream.
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