1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
1 (21 oz.) can cherry pie filling or two cans of pitted sweet or dark
cherries in juice, thickened (see below*)
1/4 cup brown sugar
1/2 cup chopped pecans
Heat oven to 350°.
*If using canned (15 oz each) cherries in juice, pour into a 2-quart
saucepan. Combine 3 tablespoons cornstarch with a little of the juice and
stir to dissolve; stir into cherry mixture. Add 1 to 4 tablespoons of sugar,
or to taste. Turn heat to medium-high and bring to a boil; reduce heat and
simmer until thickened. If needed, thicken more with a little more
cornstarch dissolved in a small amount of cold water.
Grease and flour a 13x9-inch pan. Combine cake mix, 6 tablespoons butter and
1 cup rolled oats. Reserve 1 cup of this for crumb topping. To remaining
mixture, add egg; mix well. Press into pan. Pour cherry filling over crust;
spread to cover. In large bowl add remaining 1 cup crumb mixture, 1/4 cup
oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over
cherries. Bake 30-40 minutes. Southernfood. About.com
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