... you remember Cherry Crumble from the Hopkins schools. Someone in this group commented on it recently, and I have it--it was printed in the Minneapolis newspaper in the 80s. Ive made it, and it really is just like we had it in school. Cherry Crumble 2-1/2 cups flour 1/2 tsp. salt 1-1/3 cups sugar 1 cup butter 2 (1 lb. cans) unsweetened cherries, juice reserved for sauce For the sauce: 1 Tbsp. butter 1/2 cup sugar 1-1/2 Tbsp. cornstarch 1-1/2 cups cherry juice pinch salt few drops red food color 1/4 tsp. almond extract Mix the flour, salt, and sugar. Cut in the butter until crumbly. Pat half of this mixture into the bottom of a 9x13 inch pan. Drain the cherries, saving the juice. Pat cherries on top of crumble; pat remaining crumble on top of cherries. Bake at 375 degrees 30 to 35 minutes (until lightly browned). For the cherry sauce: Add butter and sugar, combined with the cornstarch, to cherry juice. Stir in the salt and coloring. Bring to a boil, cooking until thickened and clear. Add almond extract. Pour sauce over each serving. Serves 15.
Posted on: Fri, 28 Mar 2014 12:05:56 +0000
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