Cherry Crunch

Cherries date back to 300 BC and were named after the Turkish town of Cerasus. If you keep a can of pie filling in the pantry and vanilla ice cream in the freezer, you will always have a crunchy sweet-and-sour dessert for surprise guests.

    1 (16-ounce) can cherry pie filling
    1 small can crushed pineapple, drained
    1 layer vanilla cake mix or half a large cake mix
    cup flaked coconut
    2 tablespoons dark brown sugar
    cup old-fashioned rolled oats
    teaspoon ground cinnamon
    cup butter, melted

    Scoops of vanilla ice cream

1.  Preheat the oven to 350.

2.  In a 9-inch pie plate, stir cherry pie filling and pineapple.

3.  In a large bowl, stir the cake mix, coconut, brown sugar, oats
     and cinnamon. Sprinkle over fruit, then sprinkle with butter.

4.  Bake in the preheated oven for 20 minutes.

5.  Serve with ice cream while warm.

     Makes 6 servings