FRUIT LAYER:

1 (16 oz.) can red sour pitted cherries
1 1/2 tbsp. cornstarch
4 tsp. sugar
1/4 tsp. almond extract

TOPPING:

1/2 c. quick cooking rolled oats
2 tbsp. chopped walnuts
1 tbsp. butter, melted

FRUIT LAYER: Drain cherries, reserving 3/4 cup juice. Combine small amount of juice, cornstarch and sugar in saucepan. Stir in remaining juice. Cook over moderate heat, stirring constantly until thickened and clear. Remove from heat. Add cherries and extract. Spread in 8" pan.

TOPPING: Preheat oven to 375 degrees. Mix oats and walnuts in small bowl. Add butter; mix well with fork. Mixture will be crumbly. Sprinkle topping over cherries. Bake for 20 minutes or until topping is browned. Serve warm or chilled.