Ingredients

• 20 ounces canned cherry pie filling
• 1/2 teaspoon almond extract
• 1/2 cup all-purpose white flour
• 1/2 cup brown sugar, firmly packed
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, softened
• 6 tablespoons whipped topping

Preparation

1. Preheat oven to 350° F.
2. Pour cherry pie filling into an ungreased 8” x 8” x 2” baking pan. Stir in almond extract.
3. In a medium mixing bowl, combine flour, brown sugar (or Splenda® brown sugar blend) and cinnamon; mix well.  Add butter; stir with a fork until mixture is crumbly. Sprinkle mixture over pie filling.
4. Bake for 25 minutes, or until golden brown on top and filling is bubbly.
5. Serve warm or at room temperature. If desired, top with whipped topping.

Helpful hints

• If you have diabetes, you can reduce carbohydrate to 34 grams by substituting lite pie filling and 1/4 cup Splenda brown sugar blend instead of 1/2 cup brown sugar. Count as 2 carb choices. Alternatively you could cut the portion to 1/4 cup.
• Comstock^® brand pie filling is available in regular and lite, reduced calorie.