Old Fashioned Cherry Crisp

This is one of those just plain, down-homey kind of recipes. It goes together in just a few minutes, and tastes like Grandma made it. (Hey, I did!) 

I modified the recipe from another site, by halving the amount of sugar and flour, eliminating some unnecessary vegetable shortening, and adding some almond extract. I hope you give it a try - with a scoop of vanilla ice cream, of course.

I use King Arthur all-purpose flour, which weighs in at 120gm a cup, if you weigh your ingredients. Your flour may weigh more per cup.

 Old Fashioned Cherry Crisp

Makes 8 servings

Filling:
3 14.5-oz. cans (6 cups) pitted tart cherries, drained
¾-1 cup (150g) granulated sugar
⅜ teaspoon pure almond extract
3 tablespoons all-purpose flour

Pinch salt, optional

Pinch cinnamon, optional

Topping:
3/4 cup (90g) all-purpose flour
1/2 cup (40g) old-fashioned oats
1/2 cup (100g) light brown sugar
1/4 teaspoon kosher salt
6-8 T. salted butter, cut into ¼" slices

1. Preheat oven to 375°F. Butter an 8x8" baking dish.
2. In a medium bowl, combine all of the filling ingredients, and stir well. Pour into the prepared baking dish. 
3. In a food processor, combine the flour, oats, light brown sugar, and kosher salt. Pulse a few times to combine. Cut in the butter to make small crumbs, about 5 pulses in the food processor. Pour over top of the cherry mixture, and smooth out. 
4. Bake at 375° for 40-50 minutes, until bubbly and light golden brown. Allow to cool for 15 minutes before serving with a scoop of vanilla ice cream.