Cherry Shortbread Crumble
from Moosewood Simple Suppers
16 ounces frozen pitted, sweet cherries without sugar or 3 cups fresh
1 tablespoon sugar
1/4 teaspoon cinnamon
1 cup crumbled shortbread cookies or pecan sandies (about 8 cookies)
1) Preheat the oven to 425.
2) Put the cherries into an unoiled 8-inch square baking pan or a 9-inch glass pie platae. Sprinkle with the sugar and cinammon and add 2 tablespoons of water to the dish.
3) 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.
Serve warm, at room temperature, or cold. Serves about four.
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