1/3 c. brown sugar, firmly packed
1/4 c. butter
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 c. granola
1/4 tsp. almond extract
1 can cherry pie filling
1 pt. vanilla ice cream

Preheat oven to 375 degrees.

In medium bowl, combine sugar, butter, cinnamon, and nutmeg. With pastry blender, cut in butter until mixture resembles coarse crumbs. Crush granola slightly. With fork, mix into sugar mixture.

Combine almond extract and cherry pie filling. Turn into shallow 1 quart baking dish. Top with granola mixture, spreading evenly. Bake 20 minutes or until top is golden and cherry filling is bubbling. Cool 20-30 minutes. Meanwhile, let ice cream soften slightly. Serve Cherry Betty warm with soft ice cream.