Almond Roca Fruit Pie (A K A: Toffee Crumb Fruit Pie)

I found this gem on the official Almond Roca website at www.brown-haley.com. It's a dump cake (or pie) in disguise, regardless of the fancy "Toffee Crumb..." title.

• Ready In: 5 hrs 15 mins
• Yields: 1 pie

Ingredients

• 1 (9 inch)  unbaked pie shells
• 1 (21 ounce) can cherry pie filling (apple or blueberry can be substituted)

• TOPPING

• 1⁄2 cup sugar
• 3⁄4 cup flour
• 1⁄3 cup butter, softened to room temperature
• 1⁄3 cup  crushed  almonds, roca buttercrunch candy

Directions

1. Preheat oven to 350 degrees.
2. Spoon fruit filling into unbaked pie shell.
3. Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
4. Sprinkle toffee candy mixture over fruit filling.
5. Bake for approximately 30 minutes or until lightly browned.
6. Cool. Serve with fresh whipped cream or ice cream.