Cherry Crunch
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Cherry Crunch


  • 2 15-oz cans pie cherries, drained, reserving 1/2 cup of the juice
  • 2 Tbs quick-cooking tapioca
  • 1/2 cup butter, melted plus more for buttering the baking dish
  • 1 cup brown sugar
  • 1 cup flour
  • 1 cup oatmeal (5 minute kind okay, but not instant)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda


  • Preheat the oven to 350F.
  • Butter a 9x9 baking dish.
  • Drain the pie cherries, reserving at least 1/2 cup of the liquid.
  • Mix the 1/2 cup cherry juice with the tapioca and let sit while you get everything else ready.
  • Melt the 1/2 cup butter in a saucepan or in the microwave, then mix it with the brown sugar, oatmeal, flour, baking powder, salt and baking soda.
  • Put half the oatmeal mix in the buttered baking dish and pat out until the bottom is covered.
  • Pour the cherries and tapioca and cherry juice into the dish and spread out.
  • Top with the rest of the oatmeal mix.
  • Bake 30-35 minutes.
  • Great warm and good at room temperature as well.