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Cherry Crisp

Cherry Chrisp

  • 3/4 cups margarine
  • 2 cups brown sugar
  • 2 cups flour
  • 2 cups quick-cooking oats, uncooked
  • 2 tsp. baking soda
  • 1 can (21 ounces) cherry pie filling
  • 2 T. sugar
  • 1 T. cornstarch
  • 1/2 tsp. almond extract

Preparation -
Put butter and brown sugar in a large mixing bowl. Beat on medium speed of electric mixer for 3 to 4 minutes. Ina separate bowl, combine flour, oats and baking soda. Add flour mixture to sugar mixture, then mix on low speed until crumbly.

Spread two-thirds of the oat mixture into the bottom of an ungreased 9"x 13" x 2" baking pan. Press to firm and cover entire bottom of pan. Pour cherry pie filling into a blender or food processor and puree until smooth. Pour into a medium saucepan. Combine 2 T. sugar and cornstarch. Stir into pureed cherry filling. Cook, stirring constantly, over low heat until mixture thickens. Stir in almond extract. Pour cherry mixture over oat layer and spread evenly. Top with remaining oat mixture. Bake in at 350 degrees for 30 to 35 minutes, or until golden brown. Cool on a wire rack and allow to cool completely before cutting into bars.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
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