Thursday, October 2, 2008
Betty Crocker’s Chocolate-Cherry Crisp
In the Bag:
½ cup Bisquick
½ cup packed brown sugar
½ cup quick cooking oats
½ cup semisweet chocolate chips
Cherry Pie Filling
From the Kitchen:
¼ cup firm butter
1. Heat oven to 350º. In an ungreased 8-inch square pan, spread pie filling. (I usually use a 9-inch round)
2. In a medium bowl mix Bisquick, brown sugar and oats. Cut in butter 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.