Cherry Crisp

Another great recipe from "Cooking Light" using in- season produce!

Serves 8 ( 9 points +)

Filling:

• 6 c. halved and pitted sweet cherries
• 1/2 c. sugar
• 1/4 c. cornstarch
• 1 T. lemon juice
• 1/2 tsp. almond extract
• 1/8 tsp. salt

Topping:

• 1/2 c. flour
• 1/2 c. old-fashioned rolled oats
• 1/2 c. light brown sugar
• 1/8 tsp. salt
• 6 T. chilled butter, cut into small pieces
• 1/3 c. sliced almonds

Preheat oven to 375 and spray an 11 x 7 inch baking dish with nonstick spray.

For filling, combine cherries, sugar, cornstarch, juice, almond extract in a large bowl; toss gently. Transfer to prepared baking dish.

For topping, combine, flour, oats, brown sugar, and salt. Cut in chilled butter until mixture looks like coarse meal ( I used my fingers for this), Stir in sliced almond. Sprinkle oat mixture over cherry mixture. Bake 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm.