Brown sugar, almonds and oats combine for a crunchy topping in this lovely dessert. A touch of kirsch, a clear cherry brandy, enhances the fruit.

Serves 8.

INGREDIENTS

  • fruit

  • 2 1/4 pounds bing cherries, pitted

  • 2 1-pound cans pitted red pie cherries in water, drained
  • 3/4 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon kirsch (clear cherry brandy) or brandy

  • topping

  • 2/3 cup whole almonds, chopped

  • 1/4 teaspoon almond extract
  • 1/2 cup all purpose flour
  • 1/3 cup (packed) golden brown sugar
  • 1/3 cup old-fashioned oats
  • 1/8 teaspoon salt
  • 1/4 cup (1/2 stick) chilled unsalted butter, diced

  • vanilla ice cream

    DIRECTIONS

    For Fruit:
    Preheat oven to 375°F. Generously butter 13×9x2-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 fruitis tender and juices bubble thickly, about 50 minutes. Cool in dish. (Can be made 4 hours ahead. Let stand at room temperature.)

    For 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.