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–+ servings
cherry crunch

Cherry Crunch

Kitchen Ready Betty
It's not quite a bar (though close), cherry cobbler or crisp, but Cherry Crunch is amazingly delicious. Crushed Rice Chex are mixed with a little butter, flour, brown sugar, cinnamon and salt (that's it!). And the best part is that what you see on the top is also on the bottom.
There's no separate bowl or topping, because frankly, the crumb mixture is good as both a base and topping. You simply divide it in half, pat one portion into the bottom of an 8x8 pan, spread on the cherry pie filling, and then top it with the remaining mixture. After baking for 40 minutes, you have the perfect cherry treat.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Rest Time 15 minutes
Total Time 1 hour 5 minutes
Course Desserts
Servings 6

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Ingredients
  

  • 2 & ¼ cups Rice Chex, crushed to 1 cup
  • ½ cup all-purpose flour
  • ½ cup firmly packed brown sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ¼ cup butter, softened
  • 1 can (21 oz.) cherry pie filling

Instructions
 

  • Preheat oven to 350 degrees
  • Place the Chex in a freezer bag, seal it, and then gently crush the cereal by lightly squeezing it from the outside with your fingers.
  • Place the crushed cereal, along with all the other dry ingredients, in a large mixing bowl. Stir to combine.
  • Add the softened butter to the bowl. Use a pastry blender to fully incorporate it with the dry ingredients until the mixture resembles coarse crumbs.
  • Press half of the crumb mixture into the prepared 8x8 pan.
  • Spoon the cherry pie filling evenly over the crumbs. Sprinkle the remaining crumb mixture on top.
  • Bake uncovered at 350 degrees for 40 minutes or until crumbs are lightly browned. Let stand 15 minutes before serving.
  • Cover leftovers with foil or store in an airtight container. Refrigerate for up to 3 days. 
    To reheat, cover with aluminum foil and place in a 300 degree oven for 10-15 minutes or until heated through.

Notes

I always use a freezer bag to crush the Chex. Freezer bags are thicker and less likely to puncture.
Because the cherry pie filling gets super hot in the oven, you definitely want to let the dessert cool for 15 minutes before serving.
After a day or so, the base starts to get soggy. If you're making this for a gathering, try not to make it no more than one day ahead, but preferably the day of if you can.
Keyword brown sugar, cherry, cherry pie filling, crumb topping, easy dessert, holidays, Rice Chex
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