Cherry cream crunch
Cherry cream crunch
Ingredients/Components
- cinnamon - 1/2 tsp
- vanilla - 1 tsp
- salt - 1/2 tsp
- chopped nuts - 1/2 c
- flour - 1 c
- coconut - 1 c
- lemon juice - 1/4 c
- slightly beaten eggs - 2 item
- oats - 1/2 c
- stick oleo, softened to room temperature - 1 item
- browns sugar - 1/2 c
- Mix together flour, salt, cinnamon, coconut and oats and add to creamed mixture
- lemon rind or lemon flavoring optional - 1/2 tsp
How to make cherry cream crunch:
Cream together first 3 ingredients. Mix together flour, salt, cinnamon, coconut and oats and add to creamed mixture. Add nuts to mixture. This mixture should be crumbly. Place 2 1/2 cups of mixture in an ungreased 8 x 12-inch baking dish and bake at 375° for 12 minutes.Cream Mixture:1 can Eagle Brand milk1/4 c. lemon juice1/2 tsp. lemon rind or lemon flavoring (optional)2 slightly beaten eggs Pour cream mixture on top of baked mixture, spreading to edges. Spoon one can of cherry pie filling on top. (Other fruit fillings may be used; peach, blueberry, etc.) Top with remaining crumbly mixture. Bake at 375° for 15 to 18 minutes.Recipe categories: Desserts, Cobblers and crisps, Cherries.
Rating:
Related ingredients:
granulated sugar, egg whites, cold milk, large marshmallows, can crushed pineapple, drained, 8 oz, oleo or butter, strawberry jello, box instant french vanilla pudding, box strawberry gelatin
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