Preheat oven to 375*.
Spoon pie filling into a 9-inch square baking dish.
Combine flour, oats, brown sugar and cocoa powder in a medium bowl; mix well. Cut in butter with a pastry blender until coarse crumbs form.
Sprinkle flour mixture over pie filling. Sprinkle with chocolate chunks.
Bake crisp until filling is bubbly, about 40 minutes.
Cool slightly on a wire rack and serve warm.
Set oven at 350\u00b0.
Pour cherry pie filling in the bottom of an 8 or 9-inch square baking pan.
Sprinkle dry cake mix over the top.
Drizzle with melted butter.
Bake 40 to 45 minutes until golden brown or when top is crisp.
nd bubbly. Stir in the cherry pie filling and almond extract
Put pie filling in 9 X 9 baking dish.
Mix other ingredients to form crumbly mixture.
Sprinkle over cherry pie filling.
Bake at 400 for 25 minutes or until top is crisp and golden brown.
Butter baking pan.
Arrange cherry pie filling in bottom of pan.
Drizzle with lemon juice.
In a bowl, mix flour, sugar and cinnamon.
With a fork, blend in the egg to make a crumbly mixture.
Sprinkle the mixture over the cherries.
Drizzle with melted butter.
Bake at 375\u00b0 for 35 to 40 minutes or until top is crisp and cherries are bubbly.
Serve warm or cooled with vanilla ice cream.
Preheat oven to 375 degrees. In a large bowl, gently toss first 5 ingredients together. Place in a greased casserole dish or 8 inch square pan.
In another bowl, mix the rest of the ingredients, using a pastry blender or fork. The mixture should resemble course crumbs. Spread mixture over pie filling. Bake for 30 minutes or until brown.
Serve warm with vanilla ice cream. You can substitute canned cherry pie for the homemade cherry filling if you want to, but why?
Pour cherry pie filling into ungreased 8-inch square baking pan. Stir in almond extract. Combine flour, brown sugar and cinnamon in medium bowl; mix well. Add butter. Stir with fork until mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over cherry pie filling. Bake at 350\u00b0 for 25 minutes or until golden on top and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream or whipped cream. Easy and Excellent! Serves 6.
Arrange cherry pie mix in shallow baking dish.
Combine sugar, oatmeal, flour, cinnamon and nutmeg; pour over cherry pie mix. Then pour softened margarine over the mixture.
Bake at 350\u00b0 for one hour.
Mix sugar, flour, oats and margarine together to make a crumb mixture.
Spread half of mixture in the bottom of an 8-inch pan. Spread cherry pie filling in pan; add remaining crumb mixture over top of cherry filling.
Bake at 350\u00b0 for 45 minutes.
When cool, serve with whipped topping or ice cream.
Bring 1 cup sugar and 1 cup water to boil.
Thicken with cornstarch.
Add cherry pie filling.
Put 1/2 of crumb mixture in 9 x 13-inch pan.
Spread rhubarb on top.
Spread cherry mixture on top.
Place remaining mixture on top.
Bake 45 minutes at 350\u00b0.
Mix flour, sugar and baking powder thoroughly.
Add egg.
Mix again. Mixture will be crumbly.
Place cherry pie filling in a greased 8 x 8 x 2-inch cake pan.
Cover with flour mixture. Drizzle with butter.
Bake at 375\u00b0 for 30 minutes.
Serve warm with ice cream, if desired. Other fruit fillings may be substituted for cherry filling.
Yields 6 to 8 servings.
Place the cherry pie filling
in
the
bottom
of a pie plate or baking dish.
Drizzle
lemon
juice
over
cherry pie filling. Melt butter and mix
with dry cake mix using a fork. Mixture will be crumbly.
Crumble over cherries.
Bake at 350\u00b0 until top becomes light brown.
Preheat oven to 350\u00b0.
Put both cans of cherry pie filling in bottom of a 9 x 9-inch pan.
In a bowl, mix together remaining ingredients.
Sprinkle over cherry pie filling and gently pat down.
Bake 30 to 40 minutes.
Let cool.
Serve warm or cool.
Preheat oven to 350\u00b0.
Mix lemon juice with the cherry pie filling and pour into a buttered 9 x 13-inch pan. Spread 3/4 of a box of dry yellow cake mix on top of cherry pie filling.
Put flour in bowl.
Stir in brown sugar.
Mix butter in with fork.
Add rolled oats.
Mix well.
Spread 1/2 crumb mixture in greased 8-inch pan.
Pour on cherry pie filling.
Sprinkle remaining crumb mixture on top.
Bake at 350\u00b0 for 40 to 45 minutes.
Spoon flour into dry measuring cup.
Level off and pour measured flour into mixing bowl.
Stir in brown sugar.
Cut in butter with pastry blender.
Add rolled oats and mix well.
Spread half of crumb mixture in greased 8-inch square pan.
Pour in cherry pie filling.
Sprinkle remaining crumb mixture on top.
Bake at 350\u00b0 for 40 to 45 minutes.
Serve warm with ice cream.
Preheat oven to 350\u00b0.
Spray baking pan with nonstick cooking spray.
Spread cherry pie filling in pan.
In small bowl, combine oats, flour and brown sugar.
With 2 knives, work in margarine until mixture resembles coarse crumbs; sprinkle evenly over cherry filling.
Bake 30 to 35 minutes until topping is lightly browned.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13-inch baking dish.
Pour crushed pineapple into pan. Spread cherry pie filling into pan over pineapple. Sprinkle cake mix over cherry pie filling. Sprinkle nuts over cake mix.
Top with small pieces of margarine. Bake for 1 hour.
Empty can of cherry pie filling into 8-inch pie pan.
Cover with cake mix.
Drizzle melted margarine over cake mix.
Bake in preheated 400\u00b0 oven for 30 minutes.
Put cherry pie filling in bottom of 8-inch square cake pan. Mix oats, brown sugar and flour with butter.
Sprinkle over cherry filling; add nuts.
Bake in a 350\u00b0 oven for 35 to 40 minutes.