Cherry Crunch
1 can (21 oz.) cherry pie filling
1 can (16 1/2 oz.) pitted dark, sweet
cherries, drained
3/4 c. Bisquick
1/2 c. chopped nuts
1/4 c. sugar
1/2 tsp. cinnamon
1/4 c. firm oleo or butter
Mix pie filling and cherries (I have used crushed pineapple). Spread in 8 x 8 inch pan. Mix Bisquick, nuts, sugar, cinnamon, cut in oleo until crumbly, sprinkle over cherry mix. Bake at 375 degrees for 35 minutes. Serves 6 to 8.