This turned out great! Not too sweet. I increased the topping by 1/2, but it would have been just as good with the amount called for on the recipe. I used Amaretto instead of almond extract. Will definitely make it again. Great with vanilla ice cream and whipped cream!
The bountiful cherry crop in Wisconsin and Michigan provides the inspiration for this fresh fruit dessert with all-American appeal. While Midwesterners may use tart cherries, we use more readily available sweet Bing cherries and add lemon juice to the mix. This dessert is best enjoyed warm, so reheat leftovers—if there are any.
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- Calories: 311
- Calories from fat: 33%
- Fat: 11.2g
- Saturated fat: 5.6g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.8g
- Protein: 4.1g
- Carbohydrate: 51.4g
- Fiber: 3.4g
- Cholesterol: 23mg
- Iron: 1.1mg
- Sodium: 140mg
- Calcium: 43mg
- 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
- 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
- 1. Preheat oven to 375°.
- 2. 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.
- 3. 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.
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