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I thoroughly love my Blueberry Coconut Crisp, but I wanted to change things up one night. I had an extra can of lite cherry pie filling in my pantry and, in the midst of my recent cleaning sprees, I pulled it out knowing I needed to get it used up and clear up the space on my shelf. I knew I also wanted to try to cut out some of the calories so I decreased the amount of butter in the original recipe. The result was, I have to say, as equally delicious as the blueberry crisp. In a rush, I forgot to decrease the amount of flour, oats, and brown sugar to match the decrease in butter. The crisp topping was not as crispy this time, so I have made those modifications in this recipe. I would definitely make this again and am looking forward to switching things up with other fruits!
Yields: one 8x8 dish
1-20oz can of lite cherry pie filling
3/4 cup flour (I used whole wheat flour)
3/4 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
Preheat oven to 350 degrees. In a large bowl, toss together the flour, oats, and brown sugar. Cut in the cold butter until the mixture resembles small peas. Press half of this mixture into the bottom of a greased 8x8 glass baking dish. Cover with all of the cherry pie filling. Cover with the rest of the brown sugar mixture. Bake in oven for 30 minutes until the cherry pie filling is bubbly. Serve warm with a scoop of vanilla ice cream.