cherry cream crunch
(1 RATING)
A buttery crunchy crust and topping of coconut,oats and nuts add a contrast to the creamy lemon and fruit layers.
No Image
prep time
cook time
method
---
yield
12 serving(s)
Ingredients
- BASE
- 1 cup all purpose flour
- 1/2 cup brown sugar, firmly packed
- dash salt
- 1/2 teaspoon cinnamon
- 1/2 cup margarine or butter, softened
- 1 teaspoon vanilla
- 1 cup coconut
- 1/2 cup rolled oats
- 1/2 cup chopped walnuts
- FILLING
- 1 can sweetened condensed milk
- 1 tablespoon grated lemon peel
- 1/4 cup lemon juice
- dash salt
- 2 - eggs, slightly beaten
- 1 can cherry or blueberry fruit pie filling
How To Make cherry cream crunch
-
Step 1Heat 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.
-
Step 2Press 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.
-
Step 3In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Tag:
#Quick & Easy
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes