This is a great way to serve up cherry pie and giving each person the right amount of crust and filling. The topping is similar to what you would use in a fruit crisp and is very tasty!
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Yield: 4 servings
This is a great way to serve up cherry pie and giving each person the right amount of crust and filling. The topping is similar to what you would use in a fruit crisp and is very tasty!
1/2 cup granulated sugar
1/2 tsp cinnamon
2 tsp lemon juice
1/2 cup chilled butter, cut into small pieces
1/2 tsp almond extract
1 1/2 cups oats
1/2 cup all-purpose flour
1/2 cup granulated sugar
5 cups cherries, pitted
1/2 tsp Rumford Baking Powder
1 tbsp Rumford Corn Starch
1/2 tsp salt
Heat oven to 350 F. Combine cherries, Rumford Corn Starch, sugar, lemon juice and almond extract; mixing well. Set aside. Spray ramekins or souffle cups with non-stick cooking spray. In a mixing bowl, combine oats, flour, sugar, Rumford Baking Powder, salt and cinnamon. Cut in butter until oats mixture is crumbly. Spoon reserved cherry mixture into prepared ramekins. Top with oat mixture. Bake 40-45 minutes or until tops are golden brown and cherry mixture is bubbly.
Yield: 4 servings
1/2 cup granulated sugar
1/2 tsp cinnamon
2 tsp lemon juice
1/2 cup chilled butter, cut into small pieces
1/2 tsp almond extract
1 1/2 cups oats
1/2 cup all-purpose flour
1/2 cup granulated sugar
5 cups cherries, pitted
1/2 tsp Rumford Baking Powder
1 tbsp Rumford Corn Starch
1/2 tsp salt
Heat oven to 350 F. Combine cherries, Rumford Corn Starch, sugar, lemon juice and almond extract; mixing well. Set aside. Spray ramekins or souffle cups with non-stick cooking spray. In a mixing bowl, combine oats, flour, sugar, Rumford Baking Powder, salt and cinnamon. Cut in butter until oats mixture is crumbly. Spoon reserved cherry mixture into prepared ramekins. Top with oat mixture. Bake 40-45 minutes or until tops are golden brown and cherry mixture is bubbly.