I didn't use store bought pie filling, but my own home canned pie cherries packed in water with no added sugar. The end result was really good and just fine as is, but probably could have used sugar in the cherries, but I didn't want it to be too sweet either. I didn't have pecans, so I used almonds and ran them thru the blender to get a mix of texture...some powder, some small pieces, some little chunks. They added extra crunch as well as flavor. This was delish and could easily substitute Blueberries for the Cherries.
Anyway, this is what I came up with from the original recipe, plus reviewers changes..........
Cherry Crisp
2 qts Pie Cherries, drained (4 cans pie filling?)
1 C flour (could use gluten free alternative?)
1 C Oatmeal
1 1/3 C Brown Sugar
1 1/2 tsp Cinnamon
3/4 tsp Nutmeg
1/2 C chopped Almonds or Pecans
2/3 C melted butter
1 (8oz) pkg Cream Cheese, softened
2 tsp Almond Extract
2 tsp Vanilla Extract
Mix cherries with cream cheese and both extracts. Set aside. Combine flour, oatmeal, brown sugar, cinnamon, nutmeg, almonds till well mixed, then add melted butter stirring until well crumbly.
Butter or spray a 13x9. Pour in about half the crumb mixture and press to cover the bottom of pan. Spoon on cherry mixture and spread evenly over the crumb layer. Then top with remaining crumb mixture to cover cherries. Bake @ 350 about 30 minutes.
