Crusty Cherry Pudding

• 1 (No. 2) can (2 1/2 c.) red sour cherries
• 3/4 c. cherry liquid
• 1/4 tsp. red food coloring
• 1/2 c. flour
• 1 c. sugar
• 1 Tbsp. lemon juice
• 1/8 tsp. almond extract
• 1 1/2 c. sifted flour
• 1 tsp. salt
• 1/2 tsp. soda
• 1 c. brown sugar
• 1 c. quick cooking oatmeal
• 3/4 c. margarine

1. Drain cherries, reserving juice; add food coloring to juice. Combine 1/2 cup flour and 1 cup sugar in saucepan.
2. Add cherry liquid and cook, stirring constantly, until mixture comes to a boil.
3. Add lemon juice and almond extract.
4. Cool.
5. Sift together 1 1/2 cups flour, salt and soda.
6. Add brown sugar and oatmeal.
7. Cut in margarine until mixture resembles coarse corn meal.
8. Press 1/2 oatmeal mixture into ungreased 9-inch square pan.
9. Spread with cherry mixture; top with remaining crumbs.
10. Bake in moderate oven 30 minutes.
11. Serve while still warm.

red sour cherries, cherry liquid, red food coloring, flour, sugar, lemon juice, almond extract, flour, salt, soda, brown sugar, oatmeal, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459288 (may not work)