Cherry Nut Crisp

• 2 cans (14-1/2 ounces each) pitted tart cherries
• 1 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 teaspoon almond extract
• 1/8 teaspoon salt
• 4 to 5 drops red food coloring, optional
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 6 tablespoons butter, melted
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1/3 cup quick-cooking oats
• 6 tablespoons cold butter, cubed

1. Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally.
2. In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside.
3. For topping, in another small bowl, combine the flour, brown sugar, pecans and oats Cut in butter until mixture resembles coarse crumbs. Stir cherry mixture the; pour into crust. Sprinkle with topping.
4. Bake at 400u0b0 for 10 minutes. Reduce heat to 375u0b0; bake 30-35 minutes longer or filling is bubbly and topping is golden brown.

cherries, sugar, quickcooking tapioca, almond, salt, drops red food coloring, flour, sugar, salt, baking powder, butter, allpurpose, brown sugar, pecans, oats, cold butter

Taken from www.tasteofhome.com/recipes/cherry-nut-crisp/ (may not work)