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Parve
Easy
1 Hour
Diets 
Yes, it is possible to fail your way to success. Sometimes the best things in life are created by accident, like this cherry crumble! A few weeks ago, I made a cherry pie in a graham cracker pie crust. I played around with it a little too much while photographing it and it fell apart. It was kind of annoying at first, but as the saying goes, “That’s the way the cherry crumble crumbles!” Staring down at the messed-up cherry pie, it still looked delicious—but not so pretty. I knew that it certainly tasted good, so I decided to repurpose it and, what do you know? The Tasty ‘n Simple cherry crumble was born. Hey, maybe that’s where the saying comes from!
Yield: 1 9×13-inch pan
2 (20-ounce) cans Gefen Cherry Pie Filling
1 Haddar Graham Cracker Crust OR 1 cup of graham cracker crumbs
2 cups sugar
2 cups Mishpacha Flour
4 teaspoons cinnamon
1/2 cup oil
Preheat oven to 350 degrees Fahrenheit.
Mix cherry pie filling with graham cracker crust or crumbs.
In a separate bowl, mix flour, sugar, and cinnamon. Add oil and mix until it forms a crumbly consistency. (Add a drop more oil, if needed.)
Place half the crumb mixture into a glass baking dish (such as Pyrex). Use something with a flat bottom to flatten the crumb, forming a crust. Add cherry filling mixture. Top with remaining crumb mixture and bake for 45 minutes.
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Hi, thanks for the recipe looks very tasty!
Is it 2 cans each 20oz or both together 20?
It seems each 20 oz.