Cherry Crisp: A Delicious Treat

I'm eating VERY healthily these days. Lots of fruits and vegetables...with some fish now and then. But a guy has to have a treat, right? Try this. It takes advantage of the fresh cherries at the grocery right now (although pitting them was a mess...I need a gadget. Might settle for frozen next time to keep things simple.) and includes oatmeal, so has to be good for you! The almonds and almond extract in the recipe make it particularly rich and complex. Throw a dip of vanilla frozen yogurt on top and you're set with a bedtime snack that will genuinely satisfy.

Cherry Crisp
From Cooking Light magazine.
Serves 8.

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

Preheat oven to 375°.

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.

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 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.