Double Cherry Crumbles
Makes 8 servings
|1/2||(18-ounce) package refrigerated oatmeal raisin cookie dough*|
|1/2||cup uncooked old-fashioned oats|
|3/4||teaspoon ground cinnamon|
|1/2||teaspoon ground ginger|
|2||tablespoons cold butter, cut into small pieces|
|1||cup chopped pecans, toasted**|
|1||bag (16 ounces) frozen pitted unsweetened dark sweet cherries, thawed|
|2||cans (21 ounces each) cherry pie filling|
*Save remaining 1/2 package of dough for another use.
**To toast pecans, spread in single layer on baking sheet. Bake in preheated 350°F oven 7 to 10 minutes or until golden brown, stirring frequently.
- Preheat oven to 350°F. Lightly grease eight 1/2-cup ramekins; place on cookie sheet. Let half package of dough stand at room temperature about 15 minutes.
- For topping, combine dough, oats, cinnamon and ginger in large bowl. Beat until well blended. Cut in butter with pastry blender or 2 knives. Stir in pecans; set aside.
- Combine cherries and pie filling in large bowl; mix well. Divide cherry mixture evenly among prepared ramekins; sprinkle evenly with topping. Bake about 25 minutes or until topping is browned. Serve warm.
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