Saturday, May 10, 2008

Cherry Crisp

We had a luncheon at work last week to raise money for the Susan G. Komen Breast Cancer Foundation. I made 3 homemade desserts that I will blog about today. I made a cherry crisp, cupcakes with royal icing flowers, and my Wilton course III final cake.

Even though it wasn't the prettiest dessert, the cherry crisp was a big hit. It is really easy to make and doesn't require a bunch of different ingredients. I usually keep all of the ingredients on hand except for the canned cherry pie filling. You could substitute apple pie filling too. This is a perfect thing to make when you have unexpected company or if you remember at the last minute that you have to bring a dish to a potluck.

Cherry Crunch


  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter
  • 1 (21 ounce) can cherry pie filling


  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
  • Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
  • Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

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