Cherry Crunch

The original source for this recipe is Chef Mike Roy, probably during the 1970s. My mom made this many times for company. One Christmas, I took it to our neighbors’ annual extended family Christmas party. Our neighbors returned the empty pan saying they polished it off by themselves (in other words… they loved it!). Variations might include almond extract in place of vanilla (if using cherry pie filling), or an apple pie filling in place of the cherries. It can be served hot or cold, but, like most fruit cobbler-type desserts, I recommend serving it warm… with ice cream!

1 cup sifted flour
1/2 tsp. salt
1/2 Tbsp. cinnamon
1/2 cup butter
1/2 brown sugar (packed)
1 Tbsp. vanilla
1 cup coconut (shredded)
1 cup oatmeal (quick cooking)
1/2 cup walnuts
1 can (1 lb. 4 oz.) cherry pie filling (use more if you want a thicker filling)

Sift dry ingredients. Cream butter and add brown sugar gradually until fluffy. Add vanilla, then dry ingredients (sifted). Stir in coconut, oatmeal, and nuts.

Press 2-1/2 cups mixture into ungreased 10-inch square pan. Bake at 350°F for 10 minutes.

Remove from oven; top with pie filling, then remainder of crumb mixture.

Return to oven and bake at 350°F 15-20 minutes until brown. Chill and serve. May also be served warm or at room temperature.

Serves 9-12.

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