It’s a classic….not necessarily the cherry part of the proceedings, but the crumble.
When I bought the can of pumpkin for the pumpkin bars, they were on sale. I don’t like pumpkin enough to stock two cans, I prefer fresh or frozen blueberries to canned, and the cherry one looked so inviting. The picture looked so inviting, so I bought cherry pie filling.
Now, I love me some cherry pie, but I do not love me making pie crusts, particularly a lattice top. They look beautiful and crust makes me happy-happy, but I don’t enjoy that part of the making process. I could buy crusts, absolutely, but honestly, it didn’t occur to me at the time…or any time since. 🙂
Honestly, when I remembered I had the pie filling sitting in the cupboard, all I could think about was “what can I make that will be good with ice cream?”
Crumble! Crumble is good with ice cream! And it has oats for fibre. That’s good for you, right?
1/2 cup flour
1/2 cup rolled oats
2/3 cup brown sugar
3/4 to 1 tsp cinnamon
1/3 cup melted butter
1 21 oz can pie filling
Get a baking dish, spray it or grease it or line it. Preheat your oven to 350F.
Pour the pie filling (or jarred fruit, frozen fruit, fresh fruit or a mixture thereof) into your baking dish. Spread it around so it’s reasonably even.
Mix the rest of the ingredients very well in another bowl.
Pour them on top of the pie filling in the baking dish. Spread the topping around so it covers the filling.
Bake for about 30 minutes. The topping will be golden brown, the filling will be bubbling and there will be the vessel for vanilla ice cream.
If you should happen to be using frozen fruit, keep an eye on your baking because it make take longer than 30 minutes to get everything hot and bubbly. This is pretty forgiving, fortunately, and can take some extra baking time.