I had a really hard time with the mystery dish ingredients this month! Over the past couple of months we have only had to choose 2 of the several ingredients, but this month we were required to choose three, and that was tough. You can see a full list of this month's ingredients at Joyful Healthy Eats.
In the end I chose to use frozen puff pastry, cherry pie filling, and frosted flakes. Enjoy!
Easy Cherry Slab Pie
Recipe Source: © Amanda Jenks
1 frozen puff pastry sheet
1 large can cherry pie filling
1 cup frosted flakes
1/2 cup old fashioned oats
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup slivered almonds
pinch of salt
1/4 cup (4 tablespoons) salted butter, melted
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Thaw puff pastry according to package directions--- this usually means letting it thaw in your refrigerator overnight, so plan ahead.
When puff pastry is thawed, preheat the oven to 400˚F and line a baking sheet with parchment paper. Unfold the puff pastry on the prepared pan and roll out with a plastic cup or small rolling pin, just a little on two sides so that the crust is a rectangle, not a square.
Using a small sharp knife, score a 1/2" border around the edges of the rectangle. Poke the middle of the puff pastry all over with a fork, like you would before blind baking a pie crust.
Bake for 7 minutes. Meanwhile prepare crumb topping. Crush frosted flakes into a bowl with your hands. Add the oats, flour, brown sugar, almonds, and salt and mix with hands to combine. Stir the extracts into the melted butter, and slowly pour the melted butter mixture over the dry crumble ingredients using a wooden spoon to make sure it is incorporated well. The mixture should be crumbly.
Remove the crust from the oven. Spread cherry pie filling into crust, leaving the border around the edges. Top with crumb topping. Bake for 10-15 additional minutes or until cherries are bubbly and crust and crumble are golden brown.
Let cool slightly. Serve warm with ice cream and/or whipped topping.