Serve warm with low-fat vanilla ice cream or fat-free whipped topping.
3 cups fresh or frozen cranberries, thawed
3 cups frozen pitted dark sweet cherries, thawed
3/4 cup granulated sugar
1/4 cup dried cranberries, chopped
1/4 cup dried cherries, chopped
1 tablespoon all-purpose flour
1 1/2 teaspoons cornstarch
1/4 cup slivered almonds, chopped
1/4 cup regular oats
1/4 cup whole wheat flour (about 1 1/8 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon almond extract
2 tablespoons chilled butter, cut into small pieces
How to Make It
Preheat oven to 375°.
Combine first 7 ingredients in a large bowl, tossing gently to coat fruit. Spoon cranberry mixture into an 8-inch square baking dish coated with cooking spray.
Combine almonds and the next 7 ingredients (through extract) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle oat mixture evenly over cranberry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is golden.