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Cherry Nut Crisp2 (14 1/2 ounce) cans pitted tart cherries
1 cup granulated sugar
1/4 cup quick-cooking tapioca
1 teaspoon almond extract
4 to 5 drops red food coloring, optionalCrust
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons butter or margarine, meltedTopping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup quick-cooking oats
6 tablespoons cold butter or margarineDrain cherries, reserving 3/4 cup juice (discard remaining juice or save for another use). In a bowl, combine cherries, sugar, tapioca, extract, salt, food coloring if desired and remaining juice; set aside for 15 minutes, stirring occasionally.Meanwhile, combine crust ingredients. Press onto the bottom and 1 inch up the sides of a greased 9-inch square baking dish; set aside.In another bowl, combine first 4 topping ingredients; cut in butter until mixture resembled coarse crumbs. Stir cherry mixture; pour into crust Sprinkle with topping. Bake at 400 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake 30-35 minutes longer or until filling is bubbly and topping is golden.Yield: 9 servings


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