Cherry Crumb Bars
photo by Chef shapeweaver
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 (18 ounce) package white cake mix (or yellow)
- 1 1⁄4 cups rolled quick oats, divided
- 1⁄2 cup margarine or 1/2 cup butter, room temperature, divided
- 1 egg
- 1 (21 ounce) can cherry pie filling
- 1⁄4 cup brown sugar
- 1⁄2 cup chopped pecans
directions
- Heat oven to 350°. Grease and flour a 13x9-inch pan.
- Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.
- To remaining mixture, add egg; mix well.
- Press into pan. Pour cherry filling over crust; spread to cover.
- In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.
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Reviews
-
This is a great recipe! Received thumbs-up all around the dinner table. We don't usually have dessert during the week, too tired to fuss. This went from pantry to oven in less than 5 minutes, using ingredients I normally have on hand. I think it would be great with apple pie filling, adding cinnamon to topping. Thanks for posting!!
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I made this with chopped slivered almonds instead of pecans. Next time I will add some amaretto or almond flavor to add interest. <br/><br/>I found the recipe to be overly sweet. The combination of the sweet cherry pie filling and sugary cake mix is overwhelming. Next time I will make the cake part by scratch and eliminate much of the sugar. <br/><br/>These bars are very crumbly--not a bad thing in itself. But I recommend serving them on a plate, perhaps with a dollop of whipped cream or ice cream.
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Tweaks
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I made this with chopped slivered almonds instead of pecans. Next time I will add some amaretto or almond flavor to add interest. <br/><br/>I found the recipe to be overly sweet. The combination of the sweet cherry pie filling and sugary cake mix is overwhelming. Next time I will make the cake part by scratch and eliminate much of the sugar. <br/><br/>These bars are very crumbly--not a bad thing in itself. But I recommend serving them on a plate, perhaps with a dollop of whipped cream or ice cream.
RECIPE SUBMITTED BY
<p>I am a mom to 4 wonderful kiddos and wife to a dedicated Airforce service member. I am a nurse in addition to playing mom and wife. We live in this beautiful state of Alaska and love to fill our home with new and tasty dishes! I also am a collector of cookbooks and cooking magazines. One of my fave magazines is Simple and Delicious from Taste of Home.</p>