Ingredients
Fruit
| 2-1/4 lb. | Bing cherries, pitted | | 2 cans (1 lb. each) | pitted red pie cherries in water, drained | | 3/4 cup | sugar | | 3 tbsp. | quick-cooking tapioca | | 1 tbsp. | kirsch (clear cherry brandy) or | | brandy |
Topping
| 2/3 cup | whole almonds, chopped | | 1/4 tsp. | almond extract | | 1/2 cup | all-purpose flour | | 1/3 cup | golden brown sugar | | 1/3 cup | old-fashioned oats | | 1/8 tsp. | salt | | 1/4 cup | chilled unsalted butter, diced | | Vanilla ice cream |
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Instructions
Fruit:
Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine all ingredients in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Transfer to prepared dish. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool in dish. (Can be made 4 hours ahead. Let stand at room temperature.)
Topping:
Preheat oven to 375°F. Place almonds in medium bowl. Sprinkle with almond extract; toss to coat. Mix in flour, brown sugar, oats and salt. Add butter and rub in with fingertips until mixture resembles coarse
meal. Sprinkle topping over fruit.
Bake until fruit is heated through and topping is golden brown and firm to touch, about 25 minutes. Serve crisp warm with ice cream.
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