Cherry Crisp Sharon Benda

2 cans cherry pie filling (apple will work, too)

2 c. sugar

2 c. flour

2 eggs

2 T. baking powder

1 t. salt

*½ c. chopped nuts (I used more.)

Cinnamon

½ c. melted butter

Pour the pie filling in a 9 X 13 pan sprayed with Pam.  Mix the flour, sugar, baking powder, salt, and eggs together until crumbly.  Spread over the top of the pie filling. Pour the melted butter over the topping. Sprinkle with nuts and cinnamon.  Bake at 350 for 45 minutes.  This also works well with ½ of the ingredients in a 9X9 brownie pan.

*Coconut can replace nuts if needed.