Cherry-Almond Crisp


  • 1/4 cup flour
  • 2 tbsp. sugar
  • 2 tbsp. cold butter or margarine
  • 1-1/2 cups Honey Bunches of Oats with Almonds Cereal, lightly crushed
  • 1 lb. Bing cherries, pitted (about 3 cups)
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp. tapioca


  1. Preheat oven to 350°F. Combine flour and 2 Tbsp. sugar in large bowl. Cut in butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Stir in cereal; set aside.
  2. Combine 1/2 cup sugar, the water and tapioca in large saucepan. Bring to full boil on medium heat, stirring constantly. Add cherries; cook 2 min., stirring occasionally. Pour into 8- or 9-inch square baking dish. Sprinkle with the cereal mixture.
  3. Bake 30 to 35 min. or until fruit mixture is hot and bubbly. Let stand 10 min. before serving. Cover and store any leftover dessert in refrigerator.

Proudly made with

Honey Bunches of Oats