We had company during the weekend. Nothing fancy, just a few people hanging out and watching a movie.
While our guests were completely comfortable without being served dessert, I was reminded of this recipe.
I was short on time and had forgotten to pick up any baking mix while I was at the store.
However, this recipe calls for ingredients commonly found in an average pantry. It promises a quick and easy treat.
This double cherry crunch recipe can be altered in many ways, including allowing for fresh fruit.
By par-cooking apples in a mixture of brown sugar and cinnamon, a cook can make use of fruit that needs to be used before turning.
- 2 cans of cherry pie filling — but any other fruit pie filling can be used
- 1/2 teaspoon almond extract
- 2 cups sugar
- 2 cups sifted flour
- 2 teaspoons baking powder
- 2 eggs
- 2 tablespoons butter
Spread cans of pie filling across the bottom of a 9- by 12-inch baking pan. Sprinkle the almond extract over the pie filling.
Lightly beat eggs in mixing bowl. Add sugar, flour and baking powder to the beaten eggs. Combine until moist and crumbly.
Spread the mixture over pie filling. Melt butter and pour over all.
Bake at 350 degrees for 40 minutes. Then enjoy!