Do Not Call It Pie, It’s Cherry Crunchobblerumble
Just because it’s baked in a pie pan, don’t mistake crunchobblerumble for pie. Instead of boring old pie crust, a buttery, yellow cake batter blankets the glossy red cherry filling.
This recipe is seriously so easy that if you told me you messed it up, I’d ask you if your oven is plugged in. It comes from a time back in the 90s when I didn’t bake. I saw it on a morning news program and I scribbled the recipe on a piece of paper and stuffed it in my recipe box.
Just a few ingredients
I’ve since come up with the baking temp and time since I neglected to document that vital part.
And now I gave it a new name because it’s really a cross between what I think of a crunch, cobbler, and crumble. Of course, you could add a 1/2 cup of quick-oats and chopped pecans to the topping and call it cherry crisp. Maybe.
Make cherry crunchobberumble in cute little jars:
The nice thing about this recipe is it uses yellow cake mix, but only half of a regular box. Which is perfect because you need a few scoops of dry mix to make cake batter pancakes in the morning. (I don’t use the small Jiffy box mix.)The best part of this dessert is the sheet of yellow crusty cake mix. I need some in each bite. That’s why if I don’t portion it right in my bowl, I have a few cherries left over.
Like the cute little bowls? I picked them up at Second Hand Rose, an occasional shop in Buffalo, Minn.
Sweet cherry wishes,
Cherry Crunchobblerumble
Equipment
- 1 9-inch pie pan or square pan
Ingredients
- 42 oz cherry pie filling, 2 (21oz cans)
- 1½ cups dry yellow cake mix
- 10 tablespoons unsalted butter, melted
Instructions
- Heat oven to 350°F.
- Spoon pie filling into pan.
- Evenly spread the dry cake mix on top of filling.
- Drizzle melted butter over the dry cake mix, until all the dry mix has butter on it. You can spread it a little with a spoon.
- Bake at 350° for 40-45 minutes, or just until the tops are light golden brown.
- Serve plain or with vanilla ice cream or whipping cream.
Notes
Nutrition
All text and images © Staci Mergenthal • Random Sweets
Yes, chopped nuts sprinkled on top. That’s how I made it when you were a child. You’ve eaten it several times. 😉
If you like pineapple, this is also good with a can of crushed pineapple mixed with the cherries before adding the topping.
Pineapple sounds good. It reminds me of church potlucks. I think I’ve seen it with nuts in the crust too.