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Cherry Crisp with Almond Topping

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  • Author: Mavis Butterfield


  • 29.5 ounces sour cherry pie filling
  • ¼ cup packed, brown sugar
  • ¼ cup all-purpose flour
  • 4 tablespoons cold, unsalted butter
  • ½ cup old fashioned rolled oats
  • ¼ cup chopped almonds
  • Vanilla ice cream {optional}


Preheat oven to 350 F {or B4 on an AGA eR7 cooker}

Butter a shallow 1 ¼ – 1 ½ quart baking dish and set aside.

Pour the cherry pie filling into the prepared baking dish. 

In a bowl combine the brown sugar and flour. Cut the butter into the flour mixture until nice and crumbly. 

Stir in oats and almonds. 

Sprinkle the crumb mixture over the cherry pie filling and bake on the center rack of your oven until the filling is nice and bubbly and the topping has lightly browned, about 35-40 minutes.

Let cool for 5 – 10 minutes and serve warm with a scoop of vanilla ice cream.