Saturday, November 28, 2009

Cherry Crisp

1.5 c sifted all purpose flour
1/2 c sugar
1.75 c flaked coconut
1/2 c butter or margarine
1 can (21 oz) prepared cherry pie filling
Whipped cream for topping

Blend flour, sugar, coconut with pastry blender. Add butter and continue blending until well mixed and crumble. Press half of mixture into greased 9 inch square baking pan. Spread with prepared cherry pie filling. Top with remaining dry mixture. Bake at 400 degrees for 30 minutes.

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