- Nonstick cooking spray
- 1 cup prepared cherry pie filling
- 1 cup cherry preserves
- 1/4 cup dried cherries
- 1 1/2 teaspoons pure almond extract
- 1 cup quick-cooking oats
- 1/2 cup dark brown sugar
- 1/2 cup sliced almonds
- 1 teaspoon ground cinnamon
- 5 tablespoons butter, melted
- Whipped non-dairy topping, or sour cream
Preheat oven to 400 degrees F.
Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet.
Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream