2 call-purpose flour
1/2 cgranulated sugar
1/4 clight brown sugar
1 pinchground cinnamon
1 1/2 stickbutter or margarine, softened
2 can(s)cherry pie filling, 21 oz. each
1/3 cgranulated sugar, reserved
2 tspalmond extract


1 Preheat oven to 350ºF.
2 To a large mixing bowl, add flour, brown sugar and granulated sugar, except for the reserved amount of granulated sugar; add ground cinnamon; stir with a fork to combine. Add in the softened butter or margarine. Using your fingers, pinch the flour/sugar mixture into the butter until large crumbs form.
3 To a medium sized mixing bowl, add two cans of cherry pie filling, reserved 1/3 cup of granulated sugar, and almond extract; stir to combine.
4 Spray a square baking dish with non-stick spray. Pour cherry mixture into baking dish. Top with crumble topping, spreading evenly over the top.
5 Bake at 350º for 35 to 40 minutes or until top is golden. Serve warm, topped with whipped cream or French vanilla ice cream. Refrigerate remaining cherry crisp.

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