Cherry Crisp

Preheat the oven to 375°F.

Drain the canned red sour cherries, reserving 2 tablespoons of the liquid in a small bowl.

Whisk the cornstarch, sugar, and almond extract into the reserved cherry liquid until smooth and well combined.

Pour the drained cherries into a baking dish, then add the cornstarch mixture and stir gently to coat the cherries evenly.

Bake uncovered for 25 minutes until the filling is bubbling around the edges and the topping is golden brown.

Remove from the oven and let rest for 3–5 minutes before serving warm.