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    Chocolate-Cherry Crisp

    This recipe was a Pillsbury Bake-Off finalist this year. It was from someone here in Cincinnati. I have shared this with numerous people at work too and they all love it.


    List of Ingredients


    • 1 (15.8 oz.) package Pillsbury Thick 'n Fudgy Double-Chocolate Deluxe Brownie Mix
    • 1 cup quick-coking rolled oats
    • 1/2 cup chopped walnuts (optional)
    • 1/2 cup butter/margarine melted
    • 2 (21 oz.) cans cherry pie filling
    • Vanilla ice cream


    Instructions


    1. Hat oven to 350.
    2. Reserve chocolate syrup packet from brownie mix for topping.
    3. In large bowl, combine brownie mix, oats and walnuts.
    4. Mix well.
    5. Add butter and stir well (mix will be dry and crumbly).
    6. Spoon pie filling evenly into ungreased 9- or 8-inch square (2 quart) baking dish.
    7. Sprinkle brownie mixture over pie filling.
    8. Bake 30 to 40 minutes, until edges are bubbly. (DO NOT OVERBAKE)
    9. Cool 45 minutes. (I never wait that long)
    10. To serve, spoon warm crisp into bowls. Top with ice cream, drizzle with chocolate syrup and enjoy.
 

 

 

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