Combine first 4 ingredients and crumble with pastry blender. Put half in bottom of 9 x 12 baking pan.
Cover with cherry pie filling. Sprinkle remaining crumbs on top and pat down.
Bake in 350\u00b0 oven until lightly brown and filling is bubbling, about 40 minutes.
Mom served this to many hungry students and I have used it many times.
Makes 16 to 18 servings.
Pour cherry pie filling in bottom of 9 x 13-inch baking dish. Crumble up and spread evenly on top of cherries the pound cake mix.
Pour melted margarine evenly over dry cake mix.
Gently spread and mix margarine with cake mix without mixing cherries. Cook in oven at 350\u00b0 for 45 minutes or until cake mixture is golden brown.
Put pineapple and cherry pie filling in 8 x 10-inch pan.
Add 1 box yellow cake mix on top of pineapple-cherry mixture.
Top with pecans, coconut, and butter.
Bake at 350\u00b0 for 50 minutes.
Preheat oven to 325\u00b0F.
Spread the pie filling in the bottom of a lightly greased 9 x 13 inch cake pan.
Sprinkle the pie filling with the lemon juice.
In a bowl, mix remaining ingredients to a nice crumble.
Pour onto the top of the pie filling.
Bake at 325\u00b0F for 1 hour or until nicely golden brown.
Enjoy.
In a saucepan, melt butter.
Take off heat.
Stir in cake mix and lemon juice.
Pour cherries in a 9 x 13-inch baking dish. Crumble cake mixture over cherries. Bake at 350\u00b0 for about 50 minutes or until the top browns.
Combine cake mix, 1/4 cup melted margarine and eggs.
Stir until moist.
Pat into 13 x 9-inch pan greased on bottom only.
Top with cherry pie filling.
Combine frosting mix with margarine and sprinkle over cherries.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool and cut into squares.
Preheat oven to 375 degrees F (190 degrees C).
Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.
In a 9 x 13 pan, layer pineapple, cherry pie filling and then dry cake mix. Pour melted margarine over cake mix, then sprinkle nuts on top. Bake at 350\u00b0 for 1 hour.
Spread pie filling in 9-inch pan.
Cut butter into dry muffin or cake mix to form crumbs.
Sprinkle over cherry mixture.
Bake in preheated oven at 350\u00b0 for about 1 hour.
Makes 9 servings.
Mix flour, brown sugar, baking soda and oats.
Pour melted butter over mixture.
Mix and spread (all but 3/4 cup of mixture) in bottom of 9 x 13-inch glass baking dish.
Press down.
Spread cherry pie filling over crust, then sprinkle 3/4 cup of mixture on top.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350\u00b0.
In large bowl, combine dry cake mix, 1/4 cup melted butter and eggs; mix well.
Pat into a 13 x 9-inch greased bottom of pan only.
Top with cherry pie filling.
In small mixing bowl, combine dry frosting mix with butter; sprinkle over cherries.
Bake 30 to 35 minutes or until golden brown. Serve as bars or with whipped cream or ice cream.
Spread cherry pie filling in a cake pan.
Sprinkle dry cake mix over pie filling.
Melt margarine and pour over cake mix. Sprinkle nuts on top.
Bake at 350\u00b0 for 50 minutes to 1 hour or until golden brown.
Serve warm or cold with ice cream or Cool Whip.
up of water. Bring the cherry juice to a boil with
ulses until it form a crumble mixture that sticks together in
utter and mix into a crumble texture.
Lay 2/3
he cherry mixture, spreading it out evenly.
Bake the crumble for
alnuts. Stir gently until a crumble mixture forms.
Reserve 1
Set aside.
For the crumble topping, place oats, almonds and
utter in a large bowl. Crumble with your fingers.
Grease
Oat Crumble: Preheat oven to 350 degrees F (180 degrees F). Toss together oats, olive oil, parsley, thyme, garlic powder, onion powder, paprika and salt. Spread on parchment paper-lined baking sheet. Bake, mixing occasionally, for 8 to 10 minutes or until golden and toasted. Let cool.
Mash together avocado, lemon juice and salt; spread evenly over toast. Arrange cherry tomatoes over top. Sprinkle each serving with 1 tbsp (15 mL) Oat Crumble. (Refrigerate remaining Oat Crumble in airtight container for up to 1 week.) Serve immediately.