Cherry Cream Crunch

From Pillsbury Bake-Off Desserts. Sounds amazing!

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1  cup flour
• 1⁄2 cup  firmly packed brown sugar
• 1⁄2 teaspoon cinnamon
• 1  dash salt
• 1⁄2 cup butter, softened
• 1  teaspoon vanilla
• 1  cup coconut
• 1⁄2 cup rolled oats
• 1⁄2 cup  chopped walnuts

• Filling

• 1 (14 ounce) can sweetened condensed milk
• 1  tablespoon  grated lemon peel
• 1⁄4 cup lemon juice
• 1  dash salt
• 2  eggs, slightly beaten
• 1 (21 ounce) can cherry pie filling or 1 (21 ounce) can  blueberry pie filling

Directions

1. Heat oven to 375. In large bowl, combine flour, brown sugar, cinnamon, dash salt, butter and vanilla; mix at low speed until crumbly. Stir in coconut, oats, and walnuts.
2. Press 2 1/2 cups of crumb mixture into bottom of ungreased 12 x 8 inch baking dish or 13 x 9 inch pan; reserve remaining crumb micture for topping. Bake at 375 for 12 minutes or until light golden brown.
3. In medium bowl, combine all filling ingredients except fruit pie filling. Stir until mixture thickens. Spread evenly over crust. Carefully spoon fruit pie filling evenly over lemon filling mixture. Sprinkle reserved crumb mixture over filling. Bake at 375 for an additional 15-18 minutes or until golden brown. Cool; refrigerate 2 to 3 hours before serving. Store in refrigerator.