A fabulous cherry crumble using cherry fruit filling from a tin. You can use fresh cherries if desired - simply remove the stones and toss with a little sugar before adding to the baking tin.
Everyone in my family loved this crumble - I used the tinned cherry pie filling - so easy and quick to prepare, and absolutely delicious served with icecream or cream in summer months! - 10 Jul 2013
This recipe saved some cherries quickly nearing the end of their lifespan from being wasted. Even in my non-cherry-loving household, this was a hit. I also used fresh cherries, about 2 cups, combined with 2/3 c. sugar and about 1 T. flour. - 12 Jul 2004 (Review from Allrecipes US | Canada)
We have a couple cherry trees on our property and this year they were loaded with big tart cherries. After baking 4 pies and a cobbler this week I was looking for something new. This recipe is fantastic! I substituted the canned cherry pie filling for 2 cups of pitted fresh cherries with 3/4 C. sugar and 1 T. flour stirred in. Then I used a slotted spoon to ladel the cherries over the crumb mixture to avoid getting something too sloppy. It turned out perfect. Fast, and easy enough that my 4 yr. old daughter could even help. This one's a keeper! - 24 Jun 2004 (Review from Allrecipes US | Canada)