Cherry Crisp |

Cherry Crisp

Ethel Williams • Papillion, Neb.

  • 1 (21 oz) can Cherry pie filling
  • 1 (16 oz) can Sweet cherries, pitted, drained
  • 2/3 c. Rolled oats, quick cooking
  • 1/2 c. All-purpose flour
  • 3/4 t. Cinnamon
  • 1/2 c. Brown sugar, packed
  • 1/4 c. Nuts, chopped
  • 1/4 c. Margarine, melted

Preheat oven to 350 degrees. Combine pie filling and sweet cherries in an ungreased 8-inch square baking dish and mix. In a mixing bowl, stir together oats, flour, cinnamon, brown sugar and nuts. Pour margarine over flour mixture and mix with a fork until crumbly. Sprinkle over cherries. Bake uncovered for 40-45 minutes or until lightly browned and bubbly. Serve warm with ice cream or yogurt.


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