Individual Cherry Crumbles

3.14 was Pi Day - did you bake a pie?  I made this cherry pie with lattice crust to bring to a church lunch.  I also made these mini cherry crumbles for us to eat here at home.  Crumbles are kind of like pie, right?  I think they're actually a little easier to make than pie.  Plus making them gave me a chance to use a single can of Oregan red tart cherries that had been taking up valuable space in my pantry.  

Individual Cherry Crumbles

Printable Recipe

Ingredients

Cherry filling:

• 14.5 ounce can Oregon red tart cherries in water (juice included)

• 4-6 tablespoons granulated sugar

• 1 1/2 tablespoons cornstarch

• pinch of salt

• 1/8 teaspoon pure almond extract

Crumb topping:

• 1/2 cup all purpose flour

• 1/4 cup light brown sugar, packed

• 1/4 cup quick oats

• 1/4 cup unsalted butter, cold

Directions

To make the cherry filling:

1. Combine cherries (including the juice in the can) with sugar, cornstarch, and salt in a saucepan.

2. Bring mixture to a boil, stirring constantly, for 1 full minute.

3. Remove mixture from heat and stir in almond extract.

4. Distribute evenly among 4 mini pie plates or ramekins.

To make the crumb topping:

1. Preheat oven to 375F.

2. In a medium bowl, combine the flour, brown sugar, and quick oats.

3. Use a pastry blender to "cut in" the cold butter until the butter pieces are about the size of peas.

4. Use your hands to squeeze some of the crumb mixture into large clumps.

5. Distribute crumb topping evenly over the pie plates.

6. Place the mini pie plates on a sheet pan and bake for 15-20 minutes, or until the crumb topping is golden brown.

Garlic Butter Shrimp

Here's a super delicious shrimp dish that you can have on the table in about 10 minutes.  The recipe takes advantage of dried herbs, but you can certainly use fresh if you have them.  Be sure to serve with plenty of crusty bread to sop up all the flavorful sauce.

Garlic Butter Shrimp

Printable Recipe

Ingredients

• 2 tablespoons canola oil

• 1/2 pound 34-40 count peeled, tail-on shrimp, thawed and patted dry

• 1/4 teaspoon granulated garlic

• 1/2 cup low sodium chicken stock

• 1/2 teaspoon dried parsley flakes

• 1-2 tablespoons butter

• salt and pepper to taste

Directions

1. In a large skillet over medium heat, heat canola oil until it shimmers.

2. Cook half the shrimp for 1-2 minutes per side (shrimp should be pink, but don't have to be cooked the whole way through yet).

3. Remove first batch of shrimp from skillet and repeat with the remaining shrimp.

4. Remove second batch of shrimp from pan and add granulated garlic; whisk quickly and constantly for 10-20 seconds until the garlic smells fragrant.

5. Immediately add the chicken stock and parsley flakes; whisk to deglaze the pan and break up any clumps of granulated garlic.

6. Whisk in butter and season with salt and pepper; remove from heat.

7. Return shrimp to the pan for 30-60 seconds, turning to coat with the pan sauce. Makes 2 servings.