Cherry Crisp

• Filling:
• 6 cups (about 2 pounds) sweet cherries, pitted
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• Cooking spray
• Topping:
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/8 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 1/3 cup sliced almonds

1. Preheat oven to 375u0b0.
2. To prepare the filling, combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into an 11 x 7-inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds. Sprinkle oat mixture evenly over cherry mixture. Bake at 375u0b0 for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.

filling, sweet cherries, sugar, cornstarch, lemon juice, almond extract, salt, cooking spray, topping, allpurpose flour, oldfashioned, brown sugar, salt, butter, almonds

Taken from www.myrecipes.com/recipe/cherry-crisp (may not work)