Best Cherry Crunch Recipes

CHERRY RHUBARB CRUNCH

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

CHERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
• Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
• Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

CHERRY CRUNCH

Steps:

• Spread pie filling in bottom of 9" square pan.
• Sprinkle with lemon juice.
• Combine cake mix, nuts and melted butter.
• Sprinkle over pie filling.
• Bake at 350 for 40-50 minutes or til golden brown.

CHERRY RIPPLE & ALMOND CRUNCH ICE CREAM

Steps:

• Remove the stalks and stones from 300g cherries (some garlic crushers have a cherry pitter on the handle, but if not, simply use a knife), then roughly chop. Put into a medium pan, add 85g caster sugar, then cook very gently for 10 mins until the sugar melts. Turn up the heat a little, then simmer for 15 mins until softened and surrounded by a syrupy sauce. Cool completely.
• Meanwhile, put the cream, icing sugar and Disaronno into a large bowl. Whip the cream until it just holds its shape. Fold in the custard, then churn in an ice-cream machine until very thick.
• For the almond crunch, lightly oil a baking sheet. Put 2 tbsp caster sugar into a non-stick pan, then gently heat until the sugar melts. Swirl or stir the sugar a few times if it melts unevenly, then bubble for 30 secs or until the sugar turns to amber caramel. Stir in the nuts, then pour onto the sheet. Cool completely until brittle. Snap into chunks, then put into a food bag and crush with a rolling pin.
• Spoon the soft ice cream into a freezer-proof container, then spoon over ribbons of the syrupy cherries and scatter with the crunchy nut caramel. Ripple through a few times with a knife. Freeze for at least 6 hrs, or ideally overnight. Serve with the whole cherries and almond biscotti.

CHEX™ HONEY NUT CHERRY CRUNCH

Steps:

• In large microwavable bowl, mix cereal and cashews.
• In 2-cup microwavable measuring cup, microwave brown sugar, honey, oil and salt uncovered on High about 1 1/2 minutes, stirring after 1 minute, until mixture comes to a boil. Stir butter mixture. Pour over cereal mixture; stir until evenly coated.
• Microwave uncovered on High 4 minutes, stirring every minute. Stir in cherries and sesame seeds. Microwave an additional 3 minutes, stirring every minute. Spread on waxed paper or foil to cool. Store in airtight container.

KEEBLER CHERRY CRUNCH PIE

Steps:

• Preheat oven to 375 degrees F.
• Mix cornstarch and water to form paste.
• In a bowl, mix paste and pie filling, then spoon into prepared crust.
• Combine sugar, flour and oats in another bowl; mix in melted butter, then spoon this onto filling.
• Bake on baking sheet for 40 minutes.
• Cool for at least four hours before serving.
• Refrigerate leftovers.

CHERRY CRUNCH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the pecans, dates and chopped cherries. Cover and refrigerate for 30 minutes., Shape dough into 1-in. balls; roll in cornflakes. Place 2 in. apart on ungreased baking sheets; press a cherry half into center of each. , Bake at 350° for 14-15 minutes or until golden brown. Remove to wire racks to cool.

CHERRY CRUNCH PIE

Steps:

• Crust.
• In a bowl, combine flour,butter, and walnuts and mash into a 9x13 inch pan. Bake at 350 degs for 20 minutes or until lightly browned. Let cool completely.
• Filling.
• In a large bowl blend cream cheese, cool whip, and powdered sugar on high until smooth. Pour on top of crust and spread evenly.
• Topping.
• Spread both cans of pie filling evenly over the top and refrigerate for at least two hours before serving.

SATISFYING CHERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 deg C).
• In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon.
• Cut butter into mixture until it resembles coarse crumbs.
• Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish.
• Cover with cherry pie filling.
• Sprinkle remaining crumb mixture over pie filling.
• Bake in preheated oven for 40 minutes, or until topping is golden brown.
• Serve warm.

HONEY NUT CHERRY CRUNCH CHEX MIX

Steps:

• In large microwavable bowl, mix cereal and cashews.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and honey and salt uncovered on High about 1 1/2 minutes, stirring after 1 minute, until mixture comes to a boil. Stir butter mixture. Pour over cereal mixture; stir until evenly coated.
• Microwave uncovered on High 4 minutes, stirring every minute. Stir in cherries and sesame seeds. Microwave an additional 3 minutes, stirring every minute. Spread on waxed paper or foil to cool. Store in airtight container.

CHERRY CRUNCH

Steps:

• 1. Preheat oven to 350 degrees. Put in a baking dish sprayed with cooking spray, add pie filling. Sprinkle lemon juice over pie filling. Sprinkle dry cake mix over pie filling and slice butter in pats and place on top of cake mix or melt butter and mix with dry cake mix until mixture is crumbly, then put over cherry pie filling. Sprinkle with pecans. Bake about 45 minutes until golden and bubbly.

CHERRY CRUNCH

Steps:

• Combine first 4 ingredients. Cut in butter with a pastry blender until mixture is crumbly.
• Combine pie filling and almond extract in a greased 1 quart baking dish. Sprinkle with crumb mixture.
• Microwave, uncovered, at HIGH 6 minutes or until thoroughly heated. Top each serving with ice cream.

CHERRY CRUNCH PIE

Steps:

• In 2 separate bowls, mix each of the crust ingredients together (dough will be crumbly). Press the large crust onto a non-stick sprayed cookie sheet. Press the small crust onto the bottom of a 9x13x2" non-stick sprayed baking dish. Bake separately 15 to 20 minutes in a 350 degree oven. Cool crusts to room temp. After crusts cool, crumble large crust into small pieces. Leave small crust as it is--it will be the 1st layer of your dessert.
• Cream filling:
• With cream cheese at room temperature, mix these ingredients till creamy. Mix in crumbs of large crust. Spread over small crust in baking pan. Let chill 2 hours.
• Topping:
• Spread pie filling on cream filling layer. Then its ready to serve and you are in for the treat of your life!

CHERRY CRUNCH ICE CREAM

Steps:

• In a large saucepan, whisk eggs, sugar and milk until combined. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or overnight., In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15x10x1-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., Stir pie filling into cream mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze., After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.

CHERRY CREAM CRUNCH

Steps:

• Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt, butter and vanilla; mix at low speed until crumbly. Stir in coconut, oats, and walnuts.
• Press 2 1/2 cups of crumb mixture into bottom of ungreased 12 x 8 inch baking dish or 13 x 9 inch pan; reserve remaining crumb micture for topping. Bake at 375 for 12 minutes or until light golden brown.
• In medium bowl, combine all filling ingredients except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375 for an additional 15-18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.

SWEET DREAMS CRUNCH CHERRY DUMP CAKE

Steps:

• Spread filling in lightly greased 9x13 inch pan.
• Sprinkle with lemon juice.
• Beat cake mix and butter in mixer bowl until well mixed.
• Crumble over pie filling and juice mixture.
• Bake at 325 for 1 hour or until golden brown.
• Cool 15 minutes before serving.

BONNIE'S CHERRY CRUNCH PIE (AIR FRYER)

Steps:

• I cooked this pie in an Air Fryer basket with a stainless steel 5 or 6 inch pie pan. Make sure that there is space around the edges of the pan for the air to circulate.
• Melt butter on low in an 8 inch nonstick skillet. When the butter is melted, add the Panko breadcrumbs and stir with a wood spoon to coat the crumbs thoroughly with the butter and lightly toast the crumbs. Then add the 3 heaping tablespoons of brown sugar and 1/8 teaspoon salt, and stir to combine.
• Pour the mixture into the pie pan, and using a spoon, spread the mixture over the bottom of the pie pan. Using your fingers pat the mixture up the sides of the pie pan about an inch high. (not to the top) Place the pan in the air fryer and cook on 350 degrees until just golden brown. This only takes 2 or 3 minutes. Don't overbrown.
• Fill the pie crust with the cherry filling leaving some of the pie crust exposed. Cook in the Air Fryer for 2 or 3 minutes until the edges of the pie crust are nicely browned. Let the pie rest in the Air Fryer for a couple of minutes before serving.
• The pie pan is going to be hot. If you remove the pie pan, be careful not to burn your hands. I served it right from the Air Fryer. Use a spatula or spoon and top with whipped cream or ice cream.
• Enjoy!

CHERRY NUT CRUNCH

Steps:

• Combine brown sugar, flour, and oats with butter until crumbly.
• Sprinkle one-half of crumb mixture in bottom of a 9 inch square baking dish. Pour cherry pie filling over mixture.
• Sprinkle with remaining crumb mixture over top of cherry pie filling. Sprinkle with pecans.
• Bake in a 350 degree oven for 25-30 minutes.
• Great served with ice cream!
• Enjoy!

CHERRY CRUNCH PIE

Steps:

• 1. Mix first four ingredients together. 2. Use 1/2 of mixture as a pie crust, pack firm in a pie plate. 3. Add cherries on top of crust. 4. Sprinkle other 1/2 of mix on top. 5. Bake 30 minutes or until brown on top at 350 degrees.

CHERRY CREAM CRUNCH

Steps:

• 1. Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt,margarine and vanilla; mix at low speed until crumbly. Stir in coconut,oats and walnuts.
• 2. Press 2 1/2 cup crumb mixture into bottom of ungreased 12x8 inch (2 quart) baking dish or 13x9 inch pan; reserve remaining crumb mixture for topping. Bake at 375 for 12 or until light golden brown.
• 3. In medium bowl, combine all filling ingredients, except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375 for an additional 15 to 18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.