Categories: Dessert
Ingredients
- 2 (14 1/2 ounce) cans pitted tart cherries
- 1 cup sugar
- 1/4 cup quick-cooking tapioca
- 1 teaspoon almond extract
- 1/8 teaspoon salt
- 4 -5 drops red food coloring (optional)
- Crust:
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 6 tablespoons butter or 6 tablespoons margarine, melted
- Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/3 cup quick-cooking oat
- 6 tablespoons cold butter or 6 tablespoons margarine
Directions
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Drain cherries and reserve 3/4 cup of their juice.
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In a mixing bowl, add cherries, 1 cup sugar, tapioca, almond extract, 1/8 teaspoon salt, food coloring and reserved cherry juice; stir to combine; set aside for 15 minutes, stirring occasionally.
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Meanwhile, add the crust ingredients together in another bowl; stir to combine.
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Press the crust mixture onto the bottom and 1 inch up the sides of a greased 9-inch square baking dish; set aside.
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In a different bowl, add the flour, brown sugar, pecans, and oats; stir to mix.
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With a pastry blender, cut in the cold butter until the mixture looks like coarse crumbs.
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Stir cherry mixture and pour over crust.
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Sprinkle evenly with topping.
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Bake at 400 degrees for 10 minutes.
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Lower heat to 375 and bake 30-35 minutes or until filling is bubbling and topping is golden.