Little Cherry Crumble Cakes

• 2 14 cups all-purpose flour
• 34 cup white sugar
• 34 cup cold butter, cut into small pieces
• 12 teaspoon baking soda
• 12 teaspoon baking powder
• 12 cup finely chopped nuts
• 1 large egg
• 1 cup plain yogurt
• 3 teaspoons grated fresh lemon rind
• 1 (19 ounce) can cherry pie filling

1. Set oven to 350 degrees.
2. Grease 8 (1-1/4-cup) custard cups or 4-1/2x1-3/4-inch (11cmx3cm) foil tart pans.
3. In a large bowl, stir flour and sugar together.
4. Using a pastry knife cut in the cold butter until crumbly; set aside 1 cup of the mixture.
5. To the remainder, add in baking powder, baking soda and nuts.
6. In a small bowl, beat the eggs lightly.
7. Stir in yogurt and lemon rind.
8. Add to dry ingredients; stir JUST until moistened.
9. Spread TWO-THIRDS ONLY of the batter over bottom, (set aside the rest to sprinkle over top) and part way up the sides of the custard cups or foil pans.
10. Spoon the cherry filling over the batter.
11. Drop the remaining reserved batter by small spoonfuls over the filling.
12. Place cups on baking sheet.
13. Bake for 25-30 minutes, or until done.
14. Serve warm or cool.

flour, white sugar, cold butter, baking soda, baking powder, nuts, egg, plain yogurt, lemon rind, cherry pie filling

Taken from www.food.com/recipe/little-cherry-crumble-cakes-117897 (may not work)