====== Skillet Cherry Crisp ======

Filling
  *5 Tbsp sugar - 2Tbsp+3Tbsp
  *1 Tbsp cornstarch
  *2 lb frozen sweet cherries - do not need to thaw
  *1 Tbsp lemon juice
  *1 tsp vanilla extract
  *1/2 tsp salt
  *1/4 tsp almond extract
  *2/3 cup dried cherries
\\
Topping
  *1 cup rolled oats
  *1/2 cup brown sugar
  *3 Tbsp all-purpose flour
  *1/2 tsp cardamom
  *1/4 cup chilled butter - cut into small pieces (optional can do butterless)
  *3/8 cup flaked coconut
\\
Filling
  - Combine 2 Tbsp sugar and cornstarch in small bowl; set aside. Combine cherries. lemon juice, vanilla, salt, almond extract and remaining sugar in skillet. Cover and cook over med heat until cherries thaw and release their juice, about 5 min, stirring halfway through. Uncover and stir in dried cherries and reserved sugar and cornstarch.
  
\\
Topping & Bake
  - Combine oats, brown sugar, flour, and spice in small bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in coconut.
  - Sprinkle topping evenly over cherry mixture.
  - Return pan to burner and simmer with top on for 15 min.
  - Put pan in cold oven and heat to 400 deg. Cook until topping is a deep golden brown, about 10 min. total time in oven. Check for scorching of topping and adjust temp as necessary. Cool 15 min and serve.
\\
  Serves: 8      Total cook time: 35 min.
  Source: Based on Cook's Country No-Bake Cherry Crisp Jun/July 2014
\\
\\
{{tag>food vegetarian dessert}}