Cherry Crumble

1. 1

   In large saucepan combine frozen cherries, dried cherries, sugar, cherry brandy, water, and tapioca.

2. 2

   Bring to a boil.

3. 3

   Pour mixture into slow cooker.

4. 4

   Cover and cook on high for 1 to 1 1/2 hours.

5. 5

   30 minutes before fruit is ready, preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.

6. 6

   In a medium mixing bowl, combine all-purpose baking mix, granola, ginger snaps and melted butter.

7. 7

   Spread evenly on prepared baking sheet and bake in preheated oven for 12 to 18 minutes or until crisp and golden.

8. 8

   Serve by spooning fruit into serving dish and sprinkling with crumble topping.

9. 9

   Top each serving with a scoop of your favorite vanilla ice cream.

No additional tips available.