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| CHERRY BLOSSOM DESSERT | |
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1 1/2 c. flour 1/2 tsp. salt 1/2 tsp. baking soda 1 c. firmly packed brown sugar 3/4 c. oatmeal 1/2 c. shortening 1 can cherry pie filling In a bowl: mix the first 5 ingredients and cut in the shortening. Press half of the mixture in a 9 x 13 inch ungreased pan. Spread cherry pie filling over the crumb mixture and cover with the remaining crumbs. Bake in a preheated 350°F oven until golden brown. Blueberry pie filling is good, too. Note: This recipe makes a cherry dessert - not pastries and is not to be confused with any commercially available pastry. | |
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recipe reviews #187396
Mary Ann (North Carolina) says:
My mom made this often; it was a family favorite. The only change, and a good one, is to make the cherry layer using a whole can of tart cherries, first thickening the juice with 1/4 cup flour and scant 1 cup of sugar, cooking until it thick, then adding cherries. The rest of the recipe is the same. Twice the flavor!
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