Looking for something special to make for dessert tonight? Do you have some canned cherry pie filling in your pantry? Well if you do, I have the perfect recipe for you.
A cherry crisp with almond topping. I used sour cherries in this recipe but sweet ones will work too. This recipe is not only quick and easy, but it looks fantastic in a baking dish too.
We like to add a scoop of vanilla ice cream to ours.
~Mavis
P.S. Don’t forget, this recipe if full of fruit, so it’s totally acceptable for breakfast as well. 
Ingredients
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}
Instructions
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.
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