Recipe of Pineapple Coconut Crumble

Cherry Crumble

3 cups water, 1 cup basmati rice, 1 cup plus 2 tablespoons sugar, 2 large eggs, 2 large egg yolks, 3 tablespoons cornstarch, 4 teaspoons vanilla extract, 1 1/2 cups whole milk, 1 cup canned unsweetened coconut milk, 1 teaspoon salt, 1 cup shredded coconut, toasted.

Recipe Summary Cherry Crumble

This dessert is great served warm with vanilla ice cream.

Ingredients | Pineapple Coconut Crumble

6 tablespoons butter

1 ⅛ cups all-purpose flour

½ cup rolled oats

6 tablespoons packed brown sugar

⅛ teaspoon salt

1 (21 ounce) can cherry pie filling

Directions

Preheat oven to 375 degrees F (190 degrees C).

Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.

Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.

Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

Info | Pineapple Coconut Crumble

prep: 15 mins cook: 45 mins total: 1 hr Servings: 12 Yield: 1 crumble

TAG : Cherry Crumble

Desserts, Crisps and Crumbles Recipes, Cherry Crisps and Crumbles Recipes,

Images of Pineapple Coconut Crumble

Pineapple Coconut Crumble / Although apple crumble will always be a firm favourite, the fact that nothing in this had to be peeled or sliced, just removed from a tin (although of.