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Crust:
1/4 teaspoon salt
1/2 cup packed brown sugar
1 cup all-purpose flour
1/2 cup butter or margarine

Filling:
1 cup sugar
1/4 cup cornstarch
1 cup cranberry juice
¼ teaspoon almond extract
¼ teaspoon lemon juice
4 cups pitted tart red cherries

Topping:
1-1/2 cups quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons butter or margarine, melted

Crust: In a bowl, combine salt, sugar and flour and butter, mix well. Press into a greased 2-qt. or 11×7-in. baking dish. Bake at 350° for 15 minutes.

Filling: Combine sugar and cornstarch in a saucepan. Stir in juices and extract. Cook over medium heat until thick, stirring constantly. Fold in cherries. Pour over baked crust.

Topping: Combine all topping ingredients; sprinkle over filling.

Bake for 20-25 minutes or until golden brown and bubbly around edges.

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