Cherry Crisp Courtesy Of: Cherry Marketing Institute Cherry Crisp 6 1 (21 oz) can Cherry pie filling or topping 1/2 teaspoon Almond extract 1/2 cup All-purpose flour 1/2 cup Brown sugar, firmly packed 1 teaspoon Ground cinnamon 3 tablespoons Butter or margarine, softened 1/2 cup Walnuts, chopped 1/4 cup Cocunut, flaked Ice cream or whipped cream Pour cherry pie filling into an ungreased 8x8x2-inch baking pan. Sitr in almond extract.

Put flour, brown sugar and cinnamon in a mediumm mixing bowl; mix well. Add butter; stir with a fork until mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over cherry pie filling.

Bake in preheated 350-degree oven 25 minutes, or until golden brown on top and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream or whipped cream.

Note: This recipe can be doubled. Bake in two 8x8x2-inch baking pans or one 13x9x2-inch pan.