Cherry Crumble Shortcake
- 10 tbsp (1 1/4 sticks) butter, at room temperature
- 2/3 cup powdered sugar, plus additional, to dust
- 2 cups flour
- 1/2 tsp ground cinnamon
- 1/2 cup ground walnuts
- 11 oz frozen cherries
- Preheat the oven to 350u0b0F. Line the bottom and sides of an 8-inch square baking pan with parchment paper, extending the paper over 2 opposite sides for handles.
- Beat the butter and powdered sugar in a large bowl with an electric mixer until pale and creamy. Sift the flour, cinnamon and a pinch of salt into a medium bowl. Add to the butter mixture with the ground walnuts. Stir gently until a crumble mixture forms.
- Reserve 1 cup of the crumble mixture. Press the remaining crumble mixture into the bottom of the prepared pan. Top with cherries then sprinkle with the reserved crumble mixture
- Bake for 35 mins, until golden. Cool completely in the pan on a wire rack. Dust with additional powdered sugar and cut into squares to serve.
butter, powdered sugar, flour, ground cinnamon, ground walnuts, frozen cherries
Taken from recipes-plus.com/api/v2.0/recipes/26839 (may not work)