Cherry-Almond Crisp
Ingredients
- 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
Directions
- 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.
- 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.
- 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.