Yum Peaceful Cooking: Cherry Crunch

Saturday, January 10, 2009

Cherry Crunch

Probably one of my most requested desserts ever. Nothing fancy but it tastes great! My husbands grandmother gave me the recipe years ago. I have no idea where she got it but I'm glad she passed it down. Over the years I have tried other flavors with it such as blueberries and raspberries. Raspberries are usually what I use now when making it.

My oldest daughter played basketball for about 8 years. The girls on the team were like my own children. I feel like I have kids of every race out there. I love it! They all call me mom :). "Raspberry" Crunch became the preferred dessert of the high school basketball team. So much so that it was hijacked one year by the varsity girls during a potluck team dinner. I had it on the table with all the other desserts that were brought but the girls took the whole thing to their table, along with a dozen spoons and were eating it straight out of the pan!! Talk about a compliment!! Most of these girls have graduated and are off to college but when I talk to them, they always request some. One of the girls came home for the weekend and has been bugging me for over a month for Raspberry Crunch but I couldn't find any raspberry pie filling in the store so this time I used blueberries. She came over for lunch today and it's half gone already.

If you want to make your kids smile, make this simple dessert for them.

Cherry Crunch

1 package of while deluxe cake mix (I've used yellow before and it was just fine)
1 can of cherry pie filling (or raspberry or blueberry or what ever your favorite pie filling happens to be)
1 tsp lemon juice (of course fresh is best)
1/2 cup chopped nuts (I usually use pecans)
1/2 cup melted butter

Spread the pie filling in the bottom of a 9' square pan. Sprinkle the filling with the lemon juice. Combine the cake mix, nuts and melted butter. Sprinkle evenly over the pie filling. Bake in a preheated 350' oven for about 40-50 minutes, until golden brown. ENJOY!!!

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