Cherry Crunch

This is a very simple recipe that’s great for Christmas time when you’re doing lots of cooking and baking.  Actually, it’s pretty nice to have any time during the year, but I always make a lot of it in December.  Sometimes you just need something relatively easy.  As a nice little bonus, pretty much all of the ingredients seem to be on sale this time of year, so it’s pretty budget friendly.

Now, don’t get me wrong, this isn’t just a dessert to make just because you want something easy, or don’t want to buy a lot of expensive ingredients.  It’s delicious!  Everyone who has ever had it raves about it, and most people ask for the recipe.  I took one to my chiropractor’s office today, and they were very happy with it. 

Cherry Crunch:

2 cans cherry pie filling
1 box yellow cake mix
½ cup sugar
1 cup chopped pecans
1 cup (2 sticks) butter, melted

Spread pie filling in the bottom of a 9x13 pan. 

Melt butter in a large glass bowl (about 30 - 60 seconds, depending on your microwave).  Combine cake mix, sugar, pecans, and melted butter.  The consistency will be a little like cookie dough.  Drop and spread over the cherries.  It’s okay if there are a few gaps, it will spread out a little when you bake it. 

Bake at 350 for 50 - 60 minutes, until golden brown. 

Enjoy! 

I think it’s best served warm.  Nick thinks it’s best at room temperature.  We both agree that a little vanilla ice cream on top makes it out of this world good.  And of course we agree that this time of year it’s also great served with Christmas music.  On that note, I’ll leave you with Barenaked Ladies and Sara McLachlan’s God Rest Ye Merry Gentlemen.