I called this a cherry crumble but I think it is called Cherry Delight in the midwest.
The best thing about Valentine’s Day is it’s a national holiday for chocolate. It is also a reminder of celebrating us. Except, by this time of the year I am in a chocolate 10 step program. This is why I decided to pull this cherry crumble out of the summer dessert rotation and made this cherry crumble for Valentine’s Day.
After a chocolate-fueled season behind us, this dessert is perfect to celebrate Valentine’s Day. This chilled cherry crumble is usually reserved for the summer bbq’s and holidays, but the whipped topping and cherry filling over a graham cracker and butter crust makes for a lighter dessert for Valentine’s day; if we are measuring a box of chocolates against this yummy dessert with layers of cream cheese, canned cherries and whipped topping.
And, the cherry crumble gets double holiday bonus points because it is red. And, if you are like me this time of year, you might have most of the ingredients in your pantry from December when you stocked up on graham cracker crumbs and butter. And, the best part of this dessert is you can make it the night before and let it chill overnight.
So make those dinner plans and plans for dessert at home… with two spoons and the cherry crumble!
The best part of this recipe is it only has eight ingredients. And, I have most of the ingredients on hand. I keep a tub of Cool Whip in my freezer most months of the year! With the topping, cream cheese, cherries and sugars I reduce the white sugar by 1/4 of a cup. I could probably reduce it by 1/2 and not miss out on any of the taste.
CHERRY CRUMBLE DESSERT RECIPE
This dessert is a favorite around our house. It’s a family recipe from one of my close friend’s mother. And, now I have a reason to make it in the month of February. Enjoy! Summer will be here before you know it!
The best cherry crumble recipe
- 2 CUPS FLOUR
- 1 CUP BUTTER SOFTENED
- 1/2 CUP BROWN SUGAR
- 1 CUP CHOPPED PECANS
- 16 OZ CREAM CHEESE
- 1 1/2 CUPS SUGAR I REDUCED BY 1/4 CUP
- 1/2 TEASPOON VANILLA
- 8-9 OUNCE COOL WHIP
- MIX CRUST INGREDIENTS AND SPREAD 2/3 INTO 9X13 BAKING PAN.
- SPREAD REMAINING CRUST INGREDIENTS INTO SMALLER PAN
- BAKE CRUST AT 350 FOR 20-25 MINUTES. LET COOL
- WHILE BAKING BLEND FILLING INGREDIENTS.
- SPREAD 1/2 OF FILLING ONTO 9X13 PAN
- ADD CHERRY FILLING
- ADD FINAL LAYER OF FILLING OVER THE CHERRY FILLING
- CRUMBLE SMALL PAN OF CRUST AND SPRINKLE OVER TOP OF FILLING
- REFRIGERATE TO LET IT SETTLE
Before you go check out my other cherry desserts.