Ingredients
1/2 cup margarine
1/2 cup sugar
1 1/2 cups flour
1 3/4 cups coconut
1 (20 ounce) can cherry pie filling
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Filipino staple — coconut sap vinegar for adobo and dipping sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Filipino staple — coconut sap vinegar for adobo and dipping sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Blend margarine, sugar, and flour with pastry blender or fork in bowl until coarse crumbs form (like pie crust). Add coconut. Mix. Place half of crumb mixture in 8" square pan. Put filling on top. Sprinkle with remaining crumbs. Bake at 400 for 30 minutes. Serve with whipped topping or ice cream. Great served warm or cold.