Cherry Crumble

Ingredients

• 0.5 cup baking mix all-purpose (recommended: Bisquick)
• 0.3 cup cherry brandy 
• 2 tablespoons butter melted
• 16 ounce cherries frozen (recommended: C and W)
• 6 ounce cherries dried (recommended: Mariani)
• 10  ginger snaps crushed (recommended: Archway)
• 0.8 cup lowfat granola (recommended: Quaker 100 percent Natural)
• 3 tablespoons cooking tapioca quick (recommended: Minute)
• 1 cup sugar 
• 8 servings whipped cream for serving
• 0.8 cup water 

Equipment

• baking sheet
• sauce pan
• oven
• mixing bowl
• aluminum foil
• slow cooker

Directions

1. In large saucepan combine frozen cherries, dried cherries, sugar, cherry brandy, water, and tapioca. Bring to a boil.
2. Pour mixture into slow cooker. Cover and cook on high for 1 to 1 1/2 hours.
3. minutes before fruit is ready, preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
4. In a medium mixing bowl, combine all-purpose baking mix, granola, ginger snaps and melted butter.
5. Spread evenly on prepared baking sheet and bake in preheated oven for 12 to 18 minutes or until crisp and golden.
6. Serve by spooning fruit into serving dish and sprinkling with crumble topping. Top each serving with a scoop of your favorite vanilla ice cream.