Cherry Cream Crunch

By dfarber

Ingredients

• 1 c. flour
• 1/2 c. brown sugar
• 1/2 c. butter softened
• 1/2 tsp salt
• 1/2 c. oatmeal
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 1 c. flaked coconut
• 1/2 c. chopped nuts
• 1 can (1 lb 5 oz) cherry pie filling
• LEMON FILLING
• 1 can (15 oz) sweetened condensed milk
• 2 eggs
• 4 tsp grated lemon peel
• 1/4 c. lemon juice
• 1/4 tsp salt

Preparation

Step 1

In large bowl combine flour, brown sugar, butter, salt, cinnamon and vanilla. Mix at low speed until well blended. Stir in coconut, oatmeal and chopped nuts.
Press 2 1/2 cups of crumb mixture in bottom of ungreased 12 x 8 or 9-inch pan.
Bake at 375 for 12 minutes.
Spread with lemon filling. Top with cherry pie filling. Sprinkle with remaining crumb.
Bake at 375 for 15-18 minutes, until lightly brown.
Chill thoroughly before serving.

Lemon Filling
- Combine milk, eggs, lemon peel, lemon juice and salt.
- Mix until well blended and slightly thickened