Cherry Crisp

8 servings
311 calories
11.2 grams fat
51.4 grams carbs
3.4 grams fiber


Filling:

6 cups (about 2 pounds) sweet cherries, pitted
1/3 cup 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
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


Preheat oven to 375.

To prepare filling, combine first 6 ingredients in a large bowl; toss gently. Spoon cherry mixture into an 11x7 inch baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in almonds. Sprinkle oat mixture evenly over cherry mixture. Bake at 375 for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.