Drain 1 (16 oz.) can red sour cherries, reserving 3/4 cup juice. Combine small amount with 1 1/2 tablespoons cornstarch and 1 teaspoon sugar. Stir in rest of juice and cook over moderate heat, stirring until thick and clear. Remove from heat and add cherries and 1/4 teaspoon almond extract. Spread in 8-inch pan.

TOPPING:

Mix 1/2 cup rolled oats, 1 tablespoon butter, melted, 2 tablespoons chopped nuts until crumbly. Sprinkle over cherries. Bake for 20 minutes in 375 degree oven. 108 calories.