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.
4-5 cups apples
2 tbsp flour
1/3 cup sugar
1/3 cup raisins
1/4 tsp cinnamon
2/3 cup oatmeal
3 tbsp butter
3/4 cup brown sugar
Peel, slice and coat apples with flour and 1/3 cup sugar. Stir in the raisins, cinnamon, and oatmeal. Pour 1 cup water into crockery. Add apple mix. Pour melted butter over apples and then brown sugar. Cook on Low 4-6 hours.
Meatballs: Mix venison with the egg, 2 tablespoons tomato paste, 1 finely chopped onion, 1 finely chopped green pepper, 1 teaspoon oregano, 1 teaspoon salt, and the uncooked oatmeal. Moisten with a little of the tomato sauce if the mixture is dry. Mix well, form into meat balls. In a large non-stick skillet over medium low heat, add the 3 tablespoons of vegetable oil. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil. Bake for about 40 minutes at 350°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before.
Sauce: In a 5-quart (or larger) slow cooker put remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta. Makes about 3 dozen meatballs, or enough for 8 to 10 servings with pasta.