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
- Pour cherry pie filling
into an ungreased 8 x 8 x 2-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.
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.
