Cherry Crisp
"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...."
INGREDIENTS
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Filling:
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6 cups (about 2 pounds) sweet cherries, pitted
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1/3 cup granulated sugar
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1/4 cup cornstarch
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1 tablespoon fresh lemon juice
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1/4 teaspoon almond extract
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1/8 teaspoon salt
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Cooking spray
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Topping:
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1/2 cup all-purpose flour (about 2 1/4 ounces)
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1/2 cup old-fashioned rolled oats
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1/2 cup packed light brown sugar
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1/8 teaspoon salt
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6 tablespoons chilled butter, cut into small pieces
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1/3 cup sliced almonds
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