Recipe for Cherry Crisp

How to Recipe for Cherry Crisp

Filling:

½ cup sugar
3 rounded Tbsp cornstarch
1 quart pie cherries (or two 15 oz cans), drain and reserve juice
¾ cup cherry juice
1/8 tsp almond extract
Stir sugar and cornstarch together into a saucepan. Stir in cherry juice. Continue stirring while cooking over medium high heat until thick. Remove from heat. Add cherries and almond extract.

Crust:

1 ½ cups flour
1 cup brown sugar
1 tsp salt
1 cup oats, quick or rolled
½ tsp soda
½ cup butter, melted
Combine dry ingredients. Stir in butter.
Using half of the crust mixture, press into a greased 8×8 or 9×9 pan. Top the crust with the filling. Then top the filling with the remaining crust mixture and pat down.

Bake in a 350° oven for 30 minutes.