Recipe courtesy of 101 Farmhouse Favorites
If you are looking for a quick and easy dessert that not only tastes great, but is also pretty…this is it! I usually think of a fruit crisp as a Fall dessert, because I almost always make them with apples. However, this recipe is a nice twist on that classic. The fresh blueberries in this recipe balance out the cherry pie filling and keep this crisp from being overly sweet. There is a nice tart after-bite, perhaps it would be a little less tart with riper berries, but I really liked that about it. Enjoy!
21 ounce can cherry pie filling
2 cups fresh blueberries
1/4 cup butter
1/3 cup long-cooking oats, uncooked
1/3 cup all-purpose flour
1/4 cup brown sugar, packed
1 teaspoon granulated sugar
1/4 teaspoon cinnamon
Optional Garnish : Whipped cream (Cool whip or ice cream would be good, too)
1. Pour cherry pie filling into an ungreased 9-inch pie pan; fold in blueberries.
2. Melt butter in a small saucepan over medium-low heat. Add remaining ingredients, except garnish, to melted butter, stirring to coat well.
3. Spread oat mixture over fruit in pie pan.
4. Bake at 350°F. for 35 minutes, or until topping is crisp and golden. Optional: Garnish individual servings with whipped cream.