Fast, easy and yummy! A homemade coconut crumb topping is baked atop canned cherry pie filling flavored with almond extract.

Cherry Crisp

1 (21-ounce) can cherry pie filling or topping
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

1. Pour cherry pie filling into an ungreased 8 x 8 x 2-inch baking pan. Stir in almond extract.
2. Put flour, brown sugar and cinnamon in a medium mixing bowl; mix well. Add butter; stir with a fork mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over cherry pie filling.
3. Bake in a preheated 350°F (175°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.

Makes 6 servings.

Note: This recipe can be doubled. Bake in two 8 x 8 x 2-inch baking pans or one 13 x 9 x 2-inch pan.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.