Quick to assemble and doesn’t make too much for a couple or a small family. Double for a 9×13 pan.
This is a great way to use home canned pie filling that has started to separate. The filling doesn’t need to set up for a crisp like it does for a pie.
CHERRY CRISP (Pantry Cooking with Home Preserved Foods)
1 pint cherry pie filling (or 2 cups or 1-21 ounce can)
1/4 cup shortening
1/8 teaspoon salt
3/4 cup quick oats
1/2 cup brown sugar
1/4 cup chopped slivered almonds
Pour pie filling in the bottom of an 8×8-inch pan. Mix remaining ingredients until crumbly. Sprinkle over the pie filling. Bake for 30 minutes at 350o. Serves 4 to 6.
