Delicious! I don't alter the recipe at all. My husband asks me to make this about once a month. Once cooked, the cherries make a beautiful deep red syrup. Great for serving at a dinner party, with vanilla ice cream.
LneruaL Posted: 01/02/09
BethieC Posted: 01/11/09
I have made this three times, and love it more each time. I use frozen cherries (much easier), thawed and drained. If you don't like almond, use vanilla or even lemon extract in the filling, and lightly toasted chopped pecans in the topping. This is a very sweet dessert, so if you don't like sweet, tart it up a bit with more lemon juice or the above mentioned extract. And definitely serve it with vanilla ice cream, maybe with a bit of cinnamon sprinkled on top. This is a great recipe that has not failed to get rave reviews. I have served it twice at dinner parties and once just for my family. There are rarely leftovers, but those are good too!
TXSusie Posted: 09/03/10
Great recipe, but I used less sugar as the cherries were already sweet. Here is a hint. Buy yourself the new cherry pitter by Progressive - it pits 4 at a time, no mess and no staining your hands. Wonderful gadget and it does olives too.
IssyRobin Posted: 07/01/10
I have made this recipe several times and loved it every time. It does take a while to pit the cherries but it's so worth it. First time I made it I didn't have any almond extract so I used Amaretto, and it was delicious. Now I just get the tiny bottles of Amaretto and use that. The only other way I change the recipe is to make the topping with just the butter and flour, then add the oats, and sprinkle the sliced almonds on top for extra crunch. Everyone loves this recipe, as long as I get all the pits out!
LeeGasparro Posted: 07/29/11
I didn't add the oats on the topping.. And I just increased the flour.. It is sooo good, I will make this more.. for sure!! I totally love it!!!