Rating: 5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Bill Jamison and Cheryl Alters Jamison
Recipe by Cooking Light July 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Nutrition Facts

311 calories; calories from fat 33%; fat 11.2g; saturated fat 5.6g; mono fat 3.5g; poly fat 0.8g; protein 4.1g; carbohydrates 51.4g; fiber 3.4g; cholesterol 23mg; iron 1.1mg; sodium 140mg; calcium 43mg.
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