Ingredients:

1 cup Complete Buttermilk Pancake Mix

3/4 cup water

21 oz. total pie filling

1 tsp. ground cinnamon

1 tsp. vanilla extract

4 tbsp. packed brown sugar

2-3 tbsp. softened butter

2 tbsp. pancake mix

2 tbsp. granola

1/4 tspn. ground cinnamon

Directions:

1. Preheat oven to 375 degrees.

2. Grease your dish/pan.

3. Use a pair of kitchen scissors, or a paring knife to chop down the large apple segments into thirds, to mimic the size of the cherries. This is important to ensure an even cook time.

4. Mix together crumble topping (all, hold back 1 tbsp. butter) by using a spatula or the back of a spoon and just mash and mix, mash and mix, ect. until it mixes into "crumble" - only use additional tbsp. of butter if it seems too dry when it's well mashed together.

5. In a mixing bowl, mix together pancake mix, water, vanilla (or almond) extract, cinnamon and sugar (2 tbsp.) just until the large lumps are incorporated.

6. In a separate bowl, mix together both half-cans of pie filling (after you've chopped apples as mentioned above) until evenly mixed together. Be sure to get some of the "jelly" from each can when you're scooping that fruit.

7. Pour pancake mix into your dish, spreading evenly across pan.

8. Drop tablespoons of fruit all over the pancake mix until you run out!

9. Dot with all of your crumble topping, also until you run out) ;That crumble is the best part, don't waste a bit.

10. Bake 25-30 minutes or until toothpick or knife comes out clean.

11. Let sit 15 minutes to cool, then enjoy.

12. Serve with vanilla ice cream, whipped cream or powdered sugar.

Bon Appetit!