Cherry Streusel Delight

From Shirley Evans

Great for a brunch!

2 1/2 sticks unsalted butter, diced (1 1/4 c.)
3 c. flour
1 c. finely ground almonds
1 1/2 c. firmly packed brown sugar
1 Tbl. cinnamon
1/2 tsp. salt
2 cans (16oz each) dark sweet pitted cherries in heavy syrup
1/3 c. sugar
3 Tbl. cornstarch
1/2 tsp. almond extract
1 Tbl. powdered sugar
Heat oven to 375. Coat 9" spring-form pan with cooking spray.

In microwave safe bowl, microwave butter 30 sec or until melted. Let cool 2 min.
In bowl, combine next 5 ingredients. Using fork, slowly stir in melted butter just until dry ingredients are moistened and crumbs form. Let sit 20 min.

Using strainer, drain cherries; reserve 1 1/2 c. syrup and 1/4 c. cherries. Set aside.

In saucepan over medium heat, cook remaining syrup and sugar 2 min until sugar is dissolved. Add cornstarch and reserved syrup; Cook and stir about 2 minutes until mixture comes to boil. Boil 1 minute, stirring twice. Remove from heat. Stir in remaining cherries and almond extract.

Press 3 c. crumb mixture into bottom of prepared pan. Bake 20 min. or until golden brown. Spread cherry mixture over crust. Using hands, gently sprinkle remaining crumb mixture over cherry mixture. Bake 30 min or until edges are bubbling and crumbs are golden brown. Top with reserved cherries. Let cool completely. Sprinkle with powdered sugar.