Ol-blue
Sous Chef
I make this all the time and this one time I picked up a can of No Sugar added can Cherry Filling by mistake and it turned out really good. It has 60% fewer calories then regular Cherry Filling. I like to double this recipe and make this in my Dutch oven out camping.
Enjoy! Debbie
Easy Cherry Coconut Crisp
FILLING
1 can(s) (20 ounce) CHERRY PIE FILLING; See My Comment.
1/2 teaspoon(s) ALMOND EXTRACT
TOPPING
1/2 cup(s) FLOUR
1/2 cup(s) BROWN SUGAR; Light Or Dark, Packed.
1 teaspoon(s) CINNAMON
3 tablespoon(s) MARGARINE; Cold.
1/3 cup(s) COCONUT; Flaked.
_____
Pour pie filling into a greased 8 or 9 inch pie plate.
Stir in almond extract.
In a bowl, add flour, sugar and cinnamon and mix well.
Add margarine and blend with pastry blender or fork until small crumbs appear.
Stir in coconut.
Sprinkle mixture over pie filling.
Bake at 350 degrees for 25 minutes or until brown on top and filling is bubbly.
Serve with Vanilla Ice Cream or Cool Whip if desired.
_____
Enjoy! Debbie
Easy Cherry Coconut Crisp
FILLING
1 can(s) (20 ounce) CHERRY PIE FILLING; See My Comment.
1/2 teaspoon(s) ALMOND EXTRACT
TOPPING
1/2 cup(s) FLOUR
1/2 cup(s) BROWN SUGAR; Light Or Dark, Packed.
1 teaspoon(s) CINNAMON
3 tablespoon(s) MARGARINE; Cold.
1/3 cup(s) COCONUT; Flaked.
_____
Pour pie filling into a greased 8 or 9 inch pie plate.
Stir in almond extract.
In a bowl, add flour, sugar and cinnamon and mix well.
Add margarine and blend with pastry blender or fork until small crumbs appear.
Stir in coconut.
Sprinkle mixture over pie filling.
Bake at 350 degrees for 25 minutes or until brown on top and filling is bubbly.
Serve with Vanilla Ice Cream or Cool Whip if desired.
_____
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