Cherry Crisp

Serves 8

Filling:

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  • 6 c. halved and pitted sweet cherries
  • 1/2 c. sugar
  • 1/4 c. cornstarch
  • 1 T. lemon juice
  • 1/2 tsp. almond extract
  • 1/8 tsp. salt

Topping:

  • 1/2 c. flour
  • 1/2 c. old-fashioned rolled oats
  • 1/2 c. light brown sugar
  • 1/8 tsp. salt
  • 6 T. chilled butter, cut into small pieces
  • 1/3 c. sliced almonds

Preheat oven to 375 and spray an 11 x 7 inch baking dish with nonstick spray.

For filling, combine cherries, sugar, cornstarch, juice, almond extract in a large bowl; toss gently. Transfer to prepared baking dish.

For topping, combine, flour, oats, brown sugar, and salt. Cut in chilled butter until mixture looks like coarse meal ( I used my fingers for this), Stir in sliced almond. Sprinkle oat mixture over cherry mixture. Bake 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm.

 

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