Cherry Cream Crunch

Cherry Cream Crunch Recipe

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Jamallah Bergman


A buttery crunchy crust and topping of coconut,oats and nuts add a contrast to the creamy lemon and fruit layers.


★★★★★ 1 vote



  • BASE

  • 1 c
    all purpose flour
  • 1/2 c
    brown sugar, firmly packed
  • dash(es)
  • 1/2 tsp
  • 1/2 c
    margarine or butter, softened
  • 1 tsp
  • 1 c
  • 1/2 c
    rolled oats
  • 1/2 c
    chopped walnuts

  • 1 can(s)
    sweetened condensed milk
  • 1 Tbsp
    grated lemon peel
  • 1/4 c
    lemon juice
  • dash(es)
  • 2
    eggs, slightly beaten
  • 1 can(s)
    cherry or blueberry fruit pie filling

How to Make Cherry Cream Crunch


  1. Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt,margarine and vanilla; mix at low speed until crumbly. Stir in coconut,oats and walnuts.
  2. Press 2 1/2 cup crumb mixture into bottom of ungreased 12x8 inch (2 quart) baking dish or 13x9 inch pan; reserve remaining crumb mixture for topping. Bake at 375 for 12 or until light golden brown.
  3. In medium bowl, combine all filling ingredients, except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture 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.

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About Cherry Cream Crunch

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy

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