Cherry Crumble

I had a can of cherry pie filling in the pantry that I needed to use up and decided to make a dessert my kids hadn’t had yet. When I was younger my mom would can her own cherries from our trees but that’s not possible where I live now so make do with the canned stuff, and it turned out pretty well!

I don’t know where my mom’s original cherry crisp recipe has disappeared to over the years, so I found this one for cherry crumble instead. My mom’s didn’t have the crust on the bottom but I found that this one was a little more substantial and the kids devoured it!

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Cherry Crumble

6 tablespoons butter
1 cup all-purpose flour
1/2 cup rolled oats
1/4 cup packed brown sugar
1/8 teaspoon salt
1/4 tsp cinnamon
1 (21 ounce) can cherry pie filling

Preheat oven to 375. Melt butter in a large saucepan. Remove pan from heat and stir in oats, flour, brown sugar, salt and cinnamon 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 minutes, until top is lightly browned. Serve warm or at room temperature.
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We didn’t have any ice cream on hand but it was great with some whipped cream.