Cherry Crisp

  • 3 jars Morello Cherries from Trader Joe's
  • 3 TB cornstarch
  • 1/2 cup white sugar
  • 1/2 tsp almond extract
  • sprinkle of cinnamon
  • 1 cup of flour
  • 1 cup brown sugar
  • 1 cup old fashioned oats
  • 1 cup of chopped nuts
  • 1 cup of cold butter

In a saucepan combine cornstarch, white sugar and the juice from two of the jars of cherries. Cook over medium heat until shiny and bubbly, using a whisk to keep things combined. Add almond extract and cinnamon, then add the cherries (drain the juice off the third jar) and turn off the heat.

In a bowl combine flour, brown sugar, old fashioned oats, chopped nuts and cold butter—mix with your fingers until it is crumbly, but not a paste. Spray a 9 x 13 pan, pour the cherry mixture in and then spread the crumbly mixture on top. It doesn't have to be perfect.

Bake at 375 degrees until browned and the juices are seeping through the crust. Anywhere from 30 minutes to an hour.

That's it.


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