Recipe

Cherry Cream Crunch Recipe

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Ingredients

Directions

Step #1 Heat oven to 375.
Step #2 In large bowl, brown sugar, cinnamon, mix flour, dash salt, butter & vanilla; mix at lowish speed until crumbly.
Step #3 Stir in coconut, oats, & walnuts.
Step #4 Press 2 1/2 c of crumb mixture into bottom of ungreased 12 x 8 inch baking dish or 13 x 9 inch pan; reserve remaining crumb micture for topping.
Step #5 Bake at 375 for 12 mins or until light golden brown.
Step #6 In medium bowl, mix all filling ingredients except fruit pie filling.
Step #7 Stir until mixture thickens.
Step #8 Spread evenly over crust.
Step #9 Carefully spoon fruit pie filling evenly over lemon filling mixture.
Step #10 Sprinkle top reserved crumb mixture over filling.
Step #11 Bake at 375 for an extra 15-18 mins or until golden brown.
Step #12 Cool; put in the fridge 2 to 3 hrs before serving.
Step #13 Store in refrigerator.
Enjoy the Cherry Cream Crunch recipe

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