Ingredients
20
20 servings
- •1 ½ cups sifted all-purpose flour
- •¾ teaspoon baking powder
- •½ teaspoon salt
- •¾ cup unsalted butter
- •1 egg, slightly beaten
- •1 tablespoon milk, or as needed
- •2 (16 ounce) cans pitted sour cherries, drained
- •¾ cup white sugar
- •2 tablespoons all-purpose flour
- •3 eggs at room temperature
- •¾ cup milk
- •1 pinch ground cinnamon (Optional)
- •1 pinch ground nutmeg (Optional)
- •2 tablespoons butter
- •½ cup white sugar
- •½ cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk together 1 1/2 cup of sifted flour, baking powder, and salt in a large bowl.
- With a pastry cutter, chop the unsalted butter into the flour mixture until it resembles coarse crumbs; mix in 1 egg and 1 tablespoon of milk, creating a dough; if dough seems dry and crumbly, mix in additional milk, a teaspoon at a time. Pat the dough into the prepared baking dish, and sprinkle the cherries evenly over the dough.
- In a bowl, sift 3/4 cup of sugar with 2 tablespoons of flour; whisk in the 3 eggs and 3/4 cup of milk until smooth. Mix in cinnamon and nutmeg if desired; pour the mixture over the cherries. In a small bowl, using a pastry cutter, chop 2 tablespoons of butter with 1/2 cup of sugar and 1/2 cup flour until crumbly; sprinkle the streusel over the custard mixture.
- Bake in the preheated oven until the custard is set and the streusel is lightly browned, 25 to 30 minutes. Serve warm or cold; refrigerate leftovers.
Nutritional Facts
Per 20 servings
- Calories: 204
- Carbohydrate: 27g
- Fat: 9g
- Fiber: 1g
- Protein: 3g
- Sugar: 17g
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