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In a small bowl, soak dried cherries in sherry (or port) for 30 minutes. If using frozen cherries, let cherries thaw for 30 to 45 minutes or until cherries are partially thawed. Meanwhile, lightly grease a 1 1/2-quart baking dish or deep-dish pie plate; set aside.
Preheat oven to 375°F. In a medium bowl, combine cherries, granulated sugar, 1 tablespoon flour, orange peel and orange juice. Stir in dried cherries with sherry. Pour mixture into prepared dish.
For topping, in a large bowl combine 3/4 cup flour, oats, brown sugar and salt. Sprinkle with vanilla. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over the cherry mixture.
Bake about 50 minutes or until filling is bubbly over entire surface and topping is golden brown. Serve warm.