| 1 | can (21 oz) cherry pie filling |
| 1/2 | cup Original Bisquick® mix |
| 1/2 | cup packed brown sugar |
| 1/2 | cup quick-cooking oats |
| 1/4 | cup firm butter or margarine |
| 1/2 | cup semisweet chocolate chips |
| 1. | Heat oven to 350ºF. In ungreased 8-inch square pan, spread pie filling. |
| 2. | In medium bowl, mix Bisquick mix, brown sugar and oats. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in chocolate chips. Spoon evenly over pie filling. |
| 3. | Bake 30 to 35 minutes or until very bubbly around edges. Serve warm. |
| Use 3/4 cup Bisquick mix. Bake 35 to 40 minutes. |
|
| Strawberry and raspberry pie fillings are great stand-ins for the cherry pie filling. |
|
| Take this easy crisp to your next potluck. Double the recipe and bake in a 13x9-inch pan for a real crowd pleaser. |
|
| A scoop of ice cream or a dollop of whipped cream is a natural topper for fruit crisps. |
Nutrition Information:
260 ( 90); 10g ( 4 1/2g, 0g); 15mg; 135mg; 41g ( 2g, 32g); 2g 4%; 2%; 4%; 6% 1/2 ; 2 ; 0 ; 2 3