Fast, easy and oh, so yummy! A homemade coconut crumb topping is baked atop almond-flavored cherry pie filling.
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
- Pour cherry pie filling into an ungreased 8x8x2-inch baking pan. Stir in almond extract.
- 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.
- 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.
Tip: This recipe can be doubled. Bake in 2 (8x8x2-inch) baking pans, or 1 (13x9x2-inch) pan.
Recipe and photograph are provided courtesy of the Cherry Marketing Institute.