Cherry Almond Crumble

Submitted by jmelyn

"Got this off the Food Network. 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!"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• Fruit filling

• nonstick cooking spray
• 236.59 ml prepared cherry pie filling
• 236.59 ml cherry preserves
• 59.14 ml dried cherries
• 7.39 ml almond extract

• Crumble topping

• 236.59 ml quick-cooking oats
• 118.29 ml dark brown sugar
• 118.29 ml sliced almonds
• 4.92 ml ground cinnamon
• 73.94 ml 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.