Cherry Cream Crunch Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) (Base:) | |
| Cinnamon | 1/2 Teaspoon (Base:) | |
| Butter margarine | 1/2 Cup (16 tbs), softened (Base:) | |
| Vanilla | 1 Teaspoon (Base:) | |
| Sweetened condensed milk | 1 Can (10oz), evaporated (Filling:) | |
| Lemon peel | 1 Tablespoon, grated (Filling:) | |
| Lemon juice | 1/4 Cup (16 tbs) (Filling:) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) (Filling:) | |
| Salt | 1 Dash (Filling:) | |
| Coconut | 1 Cup (16 tbs) (Filling:) | |
| Walnuts | 1/2 Cup (16 tbs), chopped (Filling:) | |
| Rolled oats | 1/2 Cup (16 tbs) (Filling:) | |
| 2 eggs, slightly beaten | ||
| 21 oz. can cherry or blueberry pie filling | ||
Directions
Base: In a large bowl, combine first 6 ingredients and mix at low speed until crumbly.
Stir in coconut, walnuts and oats.
Press 2 1/2 cups base into bottom of ungreased 12 x 8-inch (2-quart) baking dish or 13 x 9-inch pan; reserve remaining base for topping.
Bake at 375° for 12 minutes or until golden brown.
Filling: In medium bowl, combine all filling ingredients except pie filling.
Stir until mixture thickens.
Spread evenly on baked crust.
Carefully spoon pie filling evenly over cream filling.
Sprinkle reserved base over filling.
Bake at 375° for an additional 15 to 18 minutes or until golden brown.
Cool; refrigerate 2 to 3 hours before serving.
Store in refrigerator.
Stir in coconut, walnuts and oats.
Press 2 1/2 cups base into bottom of ungreased 12 x 8-inch (2-quart) baking dish or 13 x 9-inch pan; reserve remaining base for topping.
Bake at 375° for 12 minutes or until golden brown.
Filling: In medium bowl, combine all filling ingredients except pie filling.
Stir until mixture thickens.
Spread evenly on baked crust.
Carefully spoon pie filling evenly over cream filling.
Sprinkle reserved base over filling.
Bake at 375° for an additional 15 to 18 minutes or until golden brown.
Cool; refrigerate 2 to 3 hours before serving.
Store in refrigerator.
Chef
