Cherry Crumble {THM-S}

THM S Cherry Crumble

If you saw my post a couple of weeks ago for THM No Bake Cherry Cheesecakes then you will remember that you only use half of the can of cherry pie filling, right?  Well if you’re looking for something to do with the left over cherry pie filling – instead of just eating it straight out of the jar (not that I would EVER do that!) – then here is a great recipe for you!
This is very quick to throw together and is a real ‘comfort food’ type of dessert.  I hope you enjoy it!

 

Start by dividing the remaining NSA cherry pie filling (half the can) between four greased ramekins.

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Then, in a small mixing bowl, combine 4 tbsp coconut that you have ground to a fine ‘flour’, 2 tbsp almond flour, 2 tbsp oats, and 2 tsp oat bran (You can omit the oat bran if you don’t have it), 2 tbsp Truvia, and a pinch of salt.

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Now, add 4 tbsp COLD butter (best if you cut it into small chunks) and 1 tsp molasses.

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Use a pastry blender to cut in the butter.

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Work the ‘dough’ until you have a coarse “cookie dough” consistency.

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Crumble the dough over the cherries in the ramekins and bake at 350 for 20-30 minutes.

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The crumble topping should be golden brown and the cherry filling will bubble up around the edges.

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Cherry Crumble {THM-S}

  • 4 tbsp coconut, ground fine
  • 2 tbsp almond flour
  • 2 tbsp oats
  • 2 tsp oat bran (optional)
  • 2 tbsp Truvia
  • 1 tsp molasses
  • Pinch Salt
  • 4 tbsp cold butter
  • 1/2 can NSA cherry pie filling

Grease four ramekins and divide the cherry pie filling evenly among them.
To make the crumble, combine all ingredients except the butter in a small bowl  Add butter and cut in with pastry blender or a fork until it resembles a coarse cookie dough.  Divide crumble among ramekins.

Place ramekins on a baking sheet and bake at 350 for 20-30 minutes or until the crumble is golden brown and filling is bubbling around the edges.

 

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