Baked Goods
CRUST
1.5 cups (375 ml)rolled oats
0.5 cup (125 ml)packed brown sugar
1/3 cup (75 ml) all purpose flour
1 teaspoon (5 ml) cinnamon
0.5 cup (125 ml) butter softened
FILLING
3/4 (175 ml)cup ground almonds
2/3 cup (150 ml) Granulated sugar
2 tablespoons (25 ml) butter
2 eggs
1/4 cup (50 ml) all purpose flour
0.5 tsp (2 ml) baking powder
1/4 teaspoon (1 ml) salt
2 cups (500 ml) pitted sour cherries
1/4 teaspoon (1 ml) almond extract
Use an 11 inch (27 cm) flan pan or a 10 inch (25 cm) pie plate.
CRUST:
Combine rolled oats, sugar, flour and cinnamon.
Cut in butter until crumbly.
Press firmly in to 11 inch (27 cm) flan pan with removable bottom or 10 inch
(25 cm) pie plate.
Bake in 375° F (190° C) oven for 10 - 12 minutes or until lightly brown.
FILLING:
Combine 1/2 cup (125 ml) of the almonds and 2 tbsp (25 ml) of the sugar.
With fork, cut in butter until crumbly: set aside.
Using electric mixer, beat eggs with remaining sugar for 3 - 5 minutes or until pale yellow and thickened.
n separate bowl, combine remaining almonds, flour, baking powder and salt.
Stir into egg mixture.
Stir in cherries and almond extract.
Pour batter into prepared shell.
Sprinkle with reserved almond mixture.
Shield edges with foil to prevent over browning.
bake for 35-43 minutes or until top is golden and tester inserted into centre comes out clean.
let cool on rack.