Cherry Cream Crunch

Another wonderful recipe from my Pillsbury Best of the Bake-Off Cookbook. From Joyce Herr

Becca,  this one is for you my friend. xox

Base and Topping:

1 cup Pillsbury best all purpose flour

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

dash of salt

1/2 cup butter or margarine, softened

1 teaspoon vanilla

1 cup coconut

1/2 cup quick cooking oats

1/2 cup chopped walnuts

Filling:

1 can (14 oz) sweetened condensed milk (not evaporated)

1 tablespoon grated lemon peel

1/4 cup lemon juice

dash of salt

2 eggs, slightly beaten

1 can (21 oz) cherry or blueberry pie filling

1. Heat oven to 375 degrees.  In large bowl, beat flour, brown sugar, cinnamon, dash of salt, the butter and vanilla with electric mixer on low speed until crumbly.  Stir in coconut, oats and walnuts. Press 2 1/2 cups of the crumb mixture into bottom of ungreased 12 x 8 inch (2 quart) glass baking dish or 13 x 9 inch pan; reserve remaining crumb mixture for topping.
2. Bake base for 12 minutes or until light golden brown.  Meanwhile, in medium bowl, mix all filling ingredients except pie filling.
3. Spread filling evenly over partially baked base. Carefully spoon pie filling evenly over condensed milk mixture. Sprinkle with reserved crumb mixture over top.
4. Bake 15 to 18 minutes longer or until top is golden brown.  Cool 30 minutes.  Refrigerate at least 2 hours before serving or over night.  Cut into squares. Store covered in refrigerator.