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Coconut Topped Cherry Crisp

Filling:
1 (21 ounce) can cherry pie filling
1/2 teaspoon almond extract
Ice cream or whipped cream (optional)

Topping:
1/2 cup flour
1/2 cup brown sugar, packed
1 teaspoon cinnamon
3 tablespoons margarine
1/2 cup chopped walnuts (optional)
1/4 cup flaked coconut

Heat oven to 350 degrees F.

Pour pie filling into a greased 8-inch square pan. Stir in almond extract.

In a bowl, stir together flour, sugar and cinnamon. Add margarine and blend with pastry blender or fork. Stir in coconut and walnuts. Sprinkle mixture over pie filling. Bake 25 minutes or until brown on top and filling is bubbly.

If desired, served with ice cream or whipped topping.

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