Cherry/Blueberry Crumble Torte Recipe

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This recipe for Cherry/Blueberry Crumble Torte is from The Rehoboth United Reformed Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: 1 cup butter ⅓ cup sugar 1 egg (room temperature) 2 ½ cups flour 1 can cherry pie filling 1 tsp. almond extract or 1 can blueberry pie filling zest from 1 lemon

Directions:	Directions: Oven temperature 350ºF. Beat the sugar and butter until light and fluffy. Beat in the egg. Add flour and combine. The dough will be very thick and cookie like. Place a little bit more then ½ of the dough into the bottom of a springform pan. Add in either the cherry and almond mixture or the blueberry and lemon mixture. Using a grater, grate the remaining dough on top of the filling. Bake for 50-60 minutes until golden brown. When cool, remove ring and transfer the torte to a serving platter. Dust with icing sugar. Serve.

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Cherry/Blueberry Crumble Torte Recipe

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Ingredients:

Ingredients:

Directions:

Directions: