Three-Cherry Crumble
- 3 cups fresh or frozen pitted cherries
- 1 cup cherry juice, pomegranate juice or cranberry juice
- 1/2 cup dried cherries
- 1/4 cup cornstarch or arrowroot powder
- 1 1/2 cups whole-wheat pastry flour
- 1/4 cup sesame seeds
- 1/2 cup vegetable oil
- 1/2 cup brown rice syrup
- 1/2 tsp. vanilla extract
- Preheat oven to 375F.
- To make Three-Cherry Filling: Combine fresh cherries, juice and dried cherries in large nonreactive saucepan.
- Bring to a boil, reduce heat to medium low, and simmer 5 minutes.
- Remove from heat, and stir in cornstarch.
- Spoon into 9x9-inch baking dish.
- To make Sesame Seed Topping: Stir together flour and sesame seeds in large bowl.
- Whisk together vegetable oil, rice syrup and vanilla in small bowl.
- Stir oil mixture into flour mixture until it clumps together.
- Crumble topping over cherry filling.
- Bake 45 minutes, or until topping is golden brown.
- Let stand 10 minutes before serving.
cherries, cherry juice, dried cherries, cornstarch, flour, sesame seeds, vegetable oil, brown rice syrup, vanilla extract
Taken from www.vegetariantimes.com/recipe/three-cherry-crumble/ (may not work)