Sweet Cherry Crisp

• 1/3 cup sliced almonds
• 3 Tbsp. granulated sugar
• 1 cup quick-cooking oats
• 1/2 cup packed brown sugar
• 1/2 cup flour, divided
• 1/4 cup cold non-hydrogenated margarine
• 1 pkg. (85 g) Jell-O Cherry Jelly Powder
• 1/2 cup water
• 6 cups pitted dark sweet cherries
• 3/4 cup thawed Cool Whip Whipped Topping

1. Heat oven to 350 degrees F.
2. Spray 6 ovenproof (1-cup) ramekins or mugs with cooking spray; place in shallow pan.
3. Cook nuts and granulated sugar in nonstick skillet on medium-high heat 5 min.
4. or until sugar is melted and nuts are evenly glazed, stirring frequently.
5. Spread into single layer on baking sheet sprayed with cooking spray.
6. Cool 30 min.
7. Meanwhile, combine oats, brown sugar and 1/3 cup flour in medium bowl.
8. Use pastry blender or 2 knives to cut in margarine until mixture resembles coarse crumbs.
9. Whisk remaining flour, jelly powder and water until blended.
10. Add to cherries in large bowl: toss to evenly coat.
11. Spoon into prepared ramekins; top with oat mixture.
12. Break any large nut clusters into small pieces; sprinkle over desserts.
13. Bake 30 to 35 min.
14. or until fruit mixture is hot and bubbly and nut topping is golden brown.
15. Cool slightly before serving topped with Cool Whip.

almonds, sugar, oats, brown sugar, flour, cold non, water, sweet cherries

Taken from www.kraftrecipes.com/recipes/sweet-cherry-crisp-166884.aspx (may not work)