Walnuts, like most nuts, are costly. To save, substitute 1 cup rolled oats. Toast them first in the oven until golden brown, then add to the topping. In most recipes, like this Cherries Crisp, toasted oats can be substituted for chopped nuts.
1 1/4 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup butter-flavor shortening
1 cup chopped walnuts, divided
1/2 cup flaked coconut
16 oz cream cheese, softened
2/3 cup sugar
2 tsp vanilla extract
2 (21-ounce) cans cherry pie filing
Preheat oven to 350°F. Grease a medium baking dish. Combine flour and brown sugar in a medium bowl. Cut in shortening until mixture forms pea-size crumbs.
Stir in 1/2 cup walnuts and coconut. Press mixture into prepared baking dish, reserving 1/2 cup crumb mixture.
Bake until crust is lightly browned, about 15 minutes. Meanwhile, beat cream cheese, sugar, eggs and vanilla in a medium bowl until smooth, about 3 minutes. Spread over baked crust.
Bake for an additional 15 minutes. Spread pie filling over cream cheese layer. Sprinkle with reserved crumb mixture and remaining walnuts. Bake for 15 minutes longer. Cool.
Cherries Crisp tip: Preparing the flour, brown sugar and shortening in step 1 can be done in a jiffy by combining the ingredients in the bowl of a food processor. Then, pulse on and off until mixture resembles coarse crumbs.