Cherry Almond Crisp
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Cherry Almond Crisp
- 1 16 oz. can sour cherries
- 6 tablespoons Granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon cinnamon
- 1 teaspoon lemon juice
- 3 tablespoons melted butter
- ½ teaspoon almond extract
- 6 zwieback crushed
Drain cherries - reserve ½ cup liquid. In small saucepan, mix sugar, cornstarch and cinnamon well. Add ½ cup liquid. Bring to slow boil and cook ½ minute. Set aside and stir in cherries and lemon juice. Pour in 1 qt. or 1½ qt. casserole. Mix butter zweiback and almond flavoring and sprinkle on top of cherries. Bake on 350° oven 20 minutes. Serve with ice cream or whipped cream. Sprinkle toasted almonds on top. Serves four.