1 can (21 oz) cherry pie filling
2/3 cup brown sugar
1/2 cup quick-cooking oats
1/2 cup flour
1 teaspoon brown sugar
1/3 cup butter, softened
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling in the slow cooker/Crock Pot. Combine dry ingredients and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.
3 pounds pork roast
1 can chicken broth, (10 oz)
8 green onions, halved, cut 2″ pcs
3 tablespoons raspberry or red wine vinegar
1 teaspoon rosemary
1 cup cherry jam
Remove any extra fat from roast. Place in slow cooker. Mix all ingredients except cherry jam in small bowl. Pour over roast. Cover and cook on low 8 to 10 hours. Just before serving, turn slow cooker to high. Remove roast to warm platter. Mix cherry jam with juices in slow cooker and heat to serving temperature. Spoon over sliced pork and garnish with crosswise slices of green onion tips.