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Cherry Crunch Recipe

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This recipe for Cherry Crunch, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacqueline Joseph
Added: Sunday, October 4, 2009


1/2 cup butter
1/2 cup firmly packed brown sugar
1 t vanilla
1 c sifted all purpose flour
1/2 t salt
1/2 t cinnamon
1 c flaked coconut
1/2 c rolled oats
1/2 c chopped walnuts
2 eggs
1 can (15oz) sweetened condensed milk
4 t grated lemon rind
1/4 c lemon juice
1/4 t salt
1 can (1 lb, 4 oz) cherry pie filling

Combine 2 slightly beaten eggs, 1 can sweetened condensed milk, grated lemon rind, lemon juice, salt. Stir until mixture thickens.
Cream butter gradually adding brown sugar and vanilla. resift flour with salt and cinnamon and add to creamed mixture. Stir in coconut, rolled oats and chopped walnuts. Press 2 1/2 cups crumb mixture into bottom of ungreased 12 x 8 inch baking dish. Bake at 375 for 12 minutes. Remove from oven, then spread with lemon filling. Top with 1 can cherry pie filling, and sprinkle with remaining crumb mixture. Bake at 375 for 15 to 18 minutes until delicately browned. Chill before serving.

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