Cherry Cream Crunch

Name: Cherry Cream Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 1 cup flour; 1/2 cup firmly packed brown sugar; 1/2 teaspoon cinnamon; 1 dash salt; 1/2 cup butter, softened; 1 teaspoon vanilla; 1 cup coconut; 1/2 cup rolled oats; 1/2 cup chopped walnuts; 1 (14 ounce) can sweetened condensed milk; 1 tablespoon grated lemon peel; 1/4 cup lemon juice; 1 dash salt; 2 eggs, slightly beaten; 1 (21 ounce) can cherry pie filling or 1 (21 ounce) can blueberry pie filling

Submitted by Courtly

"From Pillsbury Bake-Off Desserts. Sounds amazing!"

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Ready In:: 45mins
Ingredients:: 15
Serves:: 12

ingredients

1 cup flour
¹⁄₂ cup firmly packed brown sugar
¹⁄₂ teaspoon cinnamon
1 dash salt
¹⁄₂ cup butter, softened
1 teaspoon vanilla
1 cup coconut
¹⁄₂ cup rolled oats
¹⁄₂ cup chopped walnuts
Filling
1 (14 ounce) can sweetened condensed milk
1 tablespoon grated lemon peel
¹⁄₄ cup lemon juice
1 dash salt
2 eggs, slightly beaten
1 (21 ounce) can cherry pie filling or (21 ounce) can blueberry pie filling

directions

Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt, butter and vanilla; mix at low speed until crumbly. Stir in coconut, oats, and walnuts.
Press 2 1/2 cups of crumb mixture into bottom of ungreased 12 x 8 inch baking dish or 13 x 9 inch pan; reserve remaining crumb micture for topping. Bake at 375 for 12 minutes or until light golden brown.
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 15-18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.