Cherry Crumble
- 1 (16-ounce) bag frozen cherries (recommended: C and W)
- 1 (6-ounce) bag dried cherries (recommended: Mariani)
- 1 cup sugar
- 1/4 cup cherry brandy
- 3/4 cup water
- 3 tablespoons quick cooking tapioca (recommended: Minute)
- 1/2 cup all-purpose baking mix (recommended: Bisquick)
- 3/4 cup lowfat granola (recommended: Quaker 100 percent Natural)
- 10 ginger snaps, crushed (recommended: Archway)
- 2 tablespoons butter, melted
- Vanilla ice cream, for serving
- 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.
frozen cherries, cherries, sugar, cherry brandy, water, cooking tapioca, allpurpose baking mix, percent, ginger snaps, butter, vanilla ice cream
Taken from www.foodnetwork.com/recipes/sandra-lee/cherry-crumble-recipe.html (may not work)