Recipe: Lattice-Topped Cherry Crisp (using refrigerated crescent roll dough) (1987)

LATTICE-TOPPED CHERRY CRISP

1/3 cup Pillsbury's All Purpose or Unbleached Flour
1/4 cup chopped nuts
1/4 cup sugar
2 tablespoons brown sugar
2 tablespoons Parkay margarine, softened
1/4 teaspoon cinnamon
2 cans (8-oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls
1 (21-oz.) can prepared cherry pie filling
Powdered sugar, if desired

Heat oven to 375 degrees F.

In small bowl, combine flour, nuts, sugar, brown sugar, margarine and cinnamon until crumbly. Sprinkle crumbs in bottom of ungreased 13x9-inch pan.

Separate each can of dough into 2 long rectangles. Overlapping long sides of rectangles, place 3 long rectangles lengthwise over crumb mixture and 1 inch up sides of pan to form crust.

In small saucepan, heat pie filling until bubbly. Pour over dough.

Cut remaining dough rectangle lengthwise into 10 strips. Place diagonally over filling to form a criss-cross pattern.

Bake at 375 degrees F for 22 to 32 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: The Crescent Collection, The Pillsbury Company, 1987