Best Cherry Coconut Crumble Recipes

Cherry Coconut Crumble image

Provided by Joyce Tyo

Time 50m

Number Of Ingredients 5

2 can(s) large size cherry pie filling
1 box yellow cake mix
1 c shredded coconut
1 c chopped pecans
1 c melted butter

Steps:

1. Heat oven to 350 degrees. Grease 9 x 13 inch pan. Open cherry pie filling cans and pour into greased pan.
2. Sprinkle vanilla cake mix evenly over pie filling in pan.
3. Spread shredded coconut over cake mix.
4. Spread chopped pecans over coconut
5. Pour butter over all ingredients in pan
6. Place pan in heated oven and bake for 35 minutes.

Our Gareth's Cherry and Coconut Crumble image

Provided by robd16

Categories Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 (12 ounce) cans of black cherries in syrup
50 g sugar
1/2 grated lemon, rind of
1 1/2 tablespoons cornflour
2 tablespoons water
1 knob butter
5 ounces plain flour (all purpose)
3 ounces butter
3 ounces caster sugar
2 ounces desiccated coconut

Steps:

Preheat the oven to 180C/350°F.
Pit the cherries if they're not already and put in a pan along with the syrup they came in, the sugar and lemon rind and bring to the boil.
Mix the cornflour with the water in a small cup and add to the cherries once boiling. Stir constantly until the mixture thickens (1 minute or so).
Take of the heat and add the butter. set aside.
To make the topping sieve the flour into a bowl, cut the butter into small cubes and rub into the flour until it resembles fine breadcrumbs (you could use a food processor).
Now add the sugar and coconut and mix well.
To assemble to crumble, pour the cherry mixture into an ovenproof dish and sprinkle the coconut mixture on top.
Bake for 30-40 minutes until golden brown and serve with lashings of custard or cream.

Nutrition Facts : Calories 639.2, Fat 22.5, SaturatedFat 15.1, Cholesterol 45.7, Sodium 165, Carbohydrate 107.7, Fiber 5.9, Sugar 71.6, Protein 5.8