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CHERRY PINEAPPLE CRUNCH Makes 10 to 12 servings, half may be frozen for later use. 1 can (1 lb. 6 oz.) prepared cherry pie filling 1 can (1 lb. 4 oz.) crushed pineapple, undrained 1/4 c. sugar 1/2 tsp. almond extract, if desired 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 packed 1 tsp. ground cinnamon, if desired 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 portions. 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |