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Cherry Shortbread Crumble

The easiest crumble we know of—it uses frozen cherries and store-bought shortbread cookies that you can find on the natural foods shelf. (See photo)

Recipe information

  • Yield

    serves 4

Ingredients

16 ounces frozen pitted, sweet cherries without sugar or 3 cups pitted fresh
1 tablespoon sugar
1/4 teaspoon cinnamon
1 cup crumbled shortbread cookies or pecan sandies (about 8 cookies)

Preparation

  1. Step 1

    Preheat the oven to 425°.

    Step 2

    Put the cherries into an unoiled 8-inch square baking pan or a 9-inch glass pie plate. Sprinkle with the sugar and cinnamon and add 2 tablespoons of water to the dish. Bake for 15 minutes, and then remove from the oven. Top with the crumbled cookies and bake until the cherries are bubbling and the crumbs are browned, about 10 minutes more.

    Step 3

    Serve warm, at room temperature, or cold.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsCrumbleFruit DessertDessertAmericanCherryStone FruitFruitNut FreeQuickEasy5 Ingredients or FewerBakingSummerCookbooks
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