This old-fashioned taste-tempter is quick and easy to prepare.
Ingredients
1
(21-ounce) can cherry pie filling
1/2
teaspoon almond extract
1/2
cup all-purpose flour
1/2
cup firmly packed brown sugar
1
teaspoon ground cinnamon
3
tablespoons butter or margarine, softened
1/2
cup chopped walnuts
1/4
cup flaked coconut
Ice cream or whipped cream (optional)
Pour cherry pie filling into ungreased 8×8×2-inch baking pan. Stir in almond extract.
Place flour, brown sugar and cinnamon in medium mixing bowl; mix well. Add butter; stir with fork until mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over cherry pie filling.
Bake in preheated 350°F oven 25 minutes or until golden brown on top and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream or whipped cream.
Note
This recipe can be doubled. Bake in two 8×8×2-inch baking pans or one 13×9×2-inch pan.
Cherry Crisp
