2.5 cups of all purpose four
1/2 cup of sugar
2 sticks of softened butter (250 g)
2 tsp baking powder
In a medium bowl, mix all the ingredients using your hands. Mix until all the ingredients create a smooth dough.
In a 9 in by 13 in pan (23 cm by 33 cm), spread 3/4 of the dough. The remaining 1/4 of the dough, set aside and leave for later use.
21 oz (595 g) can of cherry pie filling
Spread the filling on top of the crust. You can use cherry like I did or a different flavor if you prefer a different fruit.
5 egg whites
1 cup of sugar
In a dry, medium bowl beat only the egg whites until they become white and fluffy. Once they become fluffy and somewhat stiff, add the sugar bit by bit constantly beating the eggs. Do not add all the sugar at once. Beat for a min or two.
Spread the beaten egg whites on top of the filling.
Sprinkle the remaining dough on top of the egg whites.
Bake at 350 F (180 C) for 50-60 min. It will become golden on the top.
Set it aside to cool completely
This is not like a regular crumble. The egg whites on the top, give it a delicious twist. This time, I chose to make it with cherry filling, but I have made it with blueberry filling before, and I preferred it with the blueberries as it was less sweet.
It is a great dessert for a slow Sunday afternoon or after a busy day at work or school. It goes great with some warm tea of coffee.
I’ve made this pastry many times, and it turns out amazing every time.
Enjoy and let me know what filling you choose!