Cran Cherry Crisp
1 (16 ounce) can whole berry cranberry sauce
1 (16 ounce) can pitted tart red cherries, drained
1/2 teaspoon almond extract
1/3 cup sugar
1 tablespoon cornstarch
1/2 cup all purpose or unbleached flour
1/2 cup quick cooking rolled oats
1/3 cup firmly packed brown sugar
1/4 teaspoon nutmeg
1/4 cup margarine or butter
1/2 cup chopped almonds
Heat oven to 350 degrees F. In ungreased 8 inch square (1-1/2 quart) baking dish, combine cranberry sauce, cherries and extract; mix well. In a small bowl, combine sugar and cornstarch; mix well. Stir in fruit. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, oats, brown sugar and nutmeg. Using pastry blender or fork, cut in margarine until mixture is crumbly. Stir in almonds. Sprinkle topping evenly over fruit.
Bake at 350 degrees F. for 30 to 35 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream, if desired.