Filling

• 5 Tbsp sugar - 2Tbsp+3Tbsp
• 1 Tbsp cornstarch
• 2 lb frozen sweet cherries - do not need to thaw
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 tsp almond extract
• 2/3 cup dried cherries

Topping

• 1 cup rolled oats
• 1/2 cup brown sugar
• 3 Tbsp all-purpose flour
• 1/2 tsp cardamom
• 1/4 cup chilled butter - cut into small pieces (optional can do butterless)
• 3/8 cup flaked coconut

Filling

1. Combine 2 Tbsp sugar and cornstarch in small bowl; set aside. Combine cherries. lemon juice, vanilla, salt, almond extract and remaining sugar in skillet. Cover and cook over med heat until cherries thaw and release their juice, about 5 min, stirring halfway through. Uncover and stir in dried cherries and reserved sugar and cornstarch.

Topping & Bake

1. Combine oats, brown sugar, flour, and spice in small bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in coconut.
2. Sprinkle topping evenly over cherry mixture.
3. Return pan to burner and simmer with top on for 15 min.
4. Put pan in cold oven and heat to 400 deg. Cook until topping is a deep golden brown, about 10 min. total time in oven. Check for scorching of topping and adjust temp as necessary. Cool 15 min and serve.

Serves: 8      Total cook time: 35 min.
Source: Based on Cook's Country No-Bake Cherry Crisp Jun/July 2014