ESTELLE'S CHERRY PINEAPPLE CRISP
1 (21 ounce) can cherry pie filling
1 small can crushed pineapple, do not drain
1/2 cup all-purpose flour
1/2 cup rolled oats
2/3 cup brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F . Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.