Home economics in middle school was definitely my favorite class growing up. I loved going to school and getting a grade to cook and bake. One thing I did dislike about the class was having to work in a group. I’m the kind of person who has to do everything perfectly when it comes to the kitchen. My group on the other hand just threw in ingredients hoping it would turn out. This drove me insane! We got graded as a group so I had to let them do something. I guess you could say I was pretty bossy. I’d like to think I just have a higher appreciation for food 🙂
One of my favorite recipes we made in class was cherry crumble. I normally don’t even like anything cherry. I don’t like cherry flavored anything and I certainly couldn’t sit down and snack on a bunch of cherries. The cherry crumble though was like heaven. Happiness in every bite. I couldn’t stop talking about it. My teacher ended up giving me a copy of the recipe. Now you can almost guarantee me making it every thanksgiving. Sometimes I wonder if that class is what really made me find my love of baking and cooking.
There’s nothing more annoying than another pie crust on the top of a pie. One on the bottom okay… that makes sense but another on top? I personally prefer a topping of four inch thick crumble. It has a much better flavor overall and compliments the filling. If there’s another crust on top all I can taste is the crust. The filling is what I want to taste. This pie beats all other cherry pies. Go make it NOW! 🙂
- 1 Pillsbury Refrigerated Pie Crust, room temp.
- 1 (21oz.) can Country Cherry Duncan Hines pie filling
- 1/3 cup butter, softened
- 2/3 cup brown sugar
- 1/2 cup flour
- 1/2 cup quick oats
- 1/4 tsp. cinnamon
- Preheat oven to 350°F. In a 9 inch glass pie pan unroll room temperature pie crust. Pinch together the top of the pie crust that's going over the edge of the pan. Pour in pie filling and spread around evenly. In a medium bowl mix together brown sugar, flour, oats, and cinnamon. Once evenly mixed blend in butter until the mixture forms nice crumbles. Pour the crumbles over top of the cherry pie filling and spread around. Bake for approximately 1 hour. Once the crust is golden brown and the filling is starting to bubble up remove from oven and let cool. Enjoy!