CHERRY PINEAPPLE CRUNCH|
Makes 10 to 12 servings, half may be frozen for later
1 can (1 lb. 6 oz.) prepared
cherry pie filling
1 can (1 lb. 4 oz.) crushed
1/4 c. sugar
1/2 tsp. almond extract, if
1 c. butter or margarine
2 c. all-purpose flour
1 c. quick cooking rolled oats
1 c. bran flakes cereal
1 c. brown sugar, firmly
1 tsp. ground cinnamon, if
In medium size bowl, combine pie filling, pineapple,
sugar and almond extract. Set aside. Place butter in a 1
quart casserole dish. Cover and microwave 2 minutes or until
melted. Add flour, oats, cereal, brown sugar and cinnamon.
Mix until crumbly. Divide crumbs mixture into four equal
Assemble two 8-inch square or round glass cake dishes.
(If one is to be frozen, line it with freezer paper.) Press one
portion crumb mixture into each of the two dishes. Evenly
divide cherry mixture in half and spread the mixture in each of
the two dishes. Sprinkle remaining crumb mixture over top of
each dish. (Now is the time to wrap and freeze one dish.)
Microwave remaining dish 7 to 10 minutes on High giving
dish a 1/2 turn once during cooking. Serve warm or cool with
whipped cream or vanilla ice cream. To prepare the frozen
crunch, defrost using the separate defrost cycle for 5 to 8
minutes. Then follow cooking directions as given above.
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