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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Very easy, quick dessert-not to mention tasty. The sour cream is optional, but I think it adds a really interesting dimension to the dish. I found this makes quite a bit of topping, but then I like the topping. Hope y'all enjoy. Ingredients:
nonstick cooking spray |
1 cup prepared cherry pie filling |
1 cup cherry preserves |
1/4 cup dried cherries |
1 1/2 teaspoons almond extract |
1 cup quick-cooking oats |
1/2 cup dark brown sugar |
1/2 cup sliced almonds |
1 teaspoon ground cinnamon |
5 tablespoons butter, melted |
cool whip or sour cream |
Directions:
1. Cherry filling:.
2. Heat oven to 400.
3. Spray 4 (8 ounce) ramekins or custard cups with cooking spray, or use an 8 x 8 inch baking dish, like I did.
4. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to combine.
5. Spoon mixture into ramekins (or baking dish), and place on baking sheet.
6. Crumble topping:.
7. Toss oats, brown sugar, almonds and cinnamon in medium bowl to combine.
8. Note: I used slivered almonds instead of sliced one, and it worked just fine.
9. Drizzle melted butter over the topping mix; stir to moisten.
10. Sprinkle over cherry mixture.
11. Bake for 20 minutes, or until topping is golden and fruit filling bubbles.
12. Serve warm with cool whip or sour cream.
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