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CHERRY CRISP

Makes 6 servings.

1 (21-ounce) can cherry pie filling or topping
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons butter or margarine, softened
1/2 cup chopped walnuts
1/4 cup flaked coconut
Ice cream or whipped cream


Pour cherry pie filling into an ungreased 8x8x2-inch baking pan.
Stir in almond extract.

Put flour, brown sugar and cinnamon in a medium mixing bowl; mix well.
Add butter; stir with a fork mixture is crumbly.
Stir in walnuts and coconut.

Sprinkle mixture over cherry pie filling.

Bake in a preheated 350-degree oven 25 minutes, or until golden brown on top and filling is bubbly.

Serve warm or at room temperature.
If desired, top with ice cream or whipped cream.

Note: This recipe can be doubled. Bake in two 8x8x2-inch baking pans or one 13x9x2-inch pan.
 

Recipe courtesy of the Cherry Marketing Institute www.cherrymkt.org