Chokecherry Crunch


  • 3 1/2 cups all-purpose flour
  • 1 package active dry yeast
  • 1 1/4 cups milk
  • 1 3/4 cups granulated sugar
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 1 egg
  • 1/4 cup melted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup Native Black Cherry Syrup
  • 4 tablespoons chokecherry powder
  • 1/2 cup finely chopped almonds


    In large mixer bowl, combine 2 cups of the flour and the yeast. Heat milk, 1/4 cup granulated sugar, the shortening, and salt just till the shortening melts. Add to yeast mixture; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping side of bowl constantly. Beat 3 minutes at high speed. Stir in enough of the remaining flour to make a moderately soft dough. Place in greased bowl; turn once to grease surface. Cover and let rise till double, 1 1/2 to 2 hrs.

    Turn out onto lightly floured surface. Divide dough in half. Roll out one portion of dough at a time to 12x12-inch square. Spread with half the Chokecherry Filling. Roll up jelly-roll fashion starting at long side; pinch to seal edges. Cut roll into 12 pieces. Place each on greased baking sheets, cut side down, at least 3 inches apart. Flatten each down to about 3 inches in diameter.

    Repeat with remaining dough and sugar mixture. Allow to rise about 30 minutes. Cover with waxed paper. Roll over tops to flatten to 1/8 inch thickness. Remove waxed paper. Brush with 1/4 cup of the melted butter. Sprinkle with Chokecherry Topping. Cover with waxed paper; roll flat.

    Bake in 400 oven for 10 to 12 minutes. Remove to cooling racks.

    To make Chokecherry Filling:
    Combine the syrup, brown sugar, 2 tablespoons chokecherry powder, and 1/2 cup of the granulated sugar.

    To make the Chokecherry Topping:
    Combine one cup of the granulated sugar, the almonds, and the remaining 2 tablespoons of chokecherry powder.