Cherry Crisp - looks nice and easy

[Guest guest]

INGREDIENTS

1 pound cherries, stemmed and pitted

1 cup trans-fat-free margarine

1 1/4 cup raw unrefined sugar

1/4 cup unbleached white flour

1/4 cup whole wheat flour

1 teaspoon almond extract

Non-dairy ice cream or regular ice cream of your choice (optional)

 

1. Preheat oven to 350F. Combine cherries, 1/2 cup of the margarine, and 3/4 cup

of the sugar in a large saucepan. Cook over medium heat until the cherries are

soft and tender. Using a slotted spoon, transfer the cherries to a 9-by-13-inch

baking dish.

 

2. Sift together the flours, the remaining 1/2 cup of sugar, and the almond

extract. Using your fingers or a pastry cutter, work the remaining margarine

into the dry ingredients until the mixture resembles coarse crumbs. Spread the

flour mixture over the cherries and bake for 12 minutes.

 

3. Serve warm with a scoop of ice cream, if desired.

 

Serves 8.