Cherry Crisp with Almond Cookie Streusel

1 cup rolled oats

1 cup crushed almond-flavored cookies

1/2 cup flour

1/2 cup sliced almonds

1/4 cup brown sugar

1 teaspoon salt

6 tablespoons, unsalted butter, cut into cubes

5 cups fresh or frozen pitted cherries, thawed if frozen

Zest and juice of 1 large lemon

2 tablespoons granulated sugar

1 teaspoon cornstarch

Vanilla ice cream or whipped cream

Preheat oven to 350°F.

To make the crisp topping, combine the oats, almond cookies, flour, sliced almonds, brown sugar and salt in a large bowl. Add the butter and working quickly, use your fingertips or a pastry blender to cut the butter into small pieces until a crumbly mixture is formed. Set aside.

Place the cherries directly in the Soup Pot. Pour the lemon juice over the cherries, then sprinkle with the lemon zest, sugar and cornstarch. Toss to combine. Top the cherries with the crisp topping, spreading evenly over the fruit.

Place uncovered pot in preheated oven. Bake for 35-40 minutes, or until the top is evenly browned and the fruit is warm and bubbling. If the topping begins to darken before the fruit is ready, place the lid over the top of the crisp.

Allow the crisp to cool for about 10 minutes, then serve with ice cream or whipped cream if desired.