CHERRY PIE FILLING4 cups cherries, pitted
a squeeze of fresh lemon (optional)
1/2 C. sugar
2 Tablespoons cornstarch (or thickener of choice)
Bring Cherries to boil. Mix cornstarch and small amount of water. Pour into the cherry mixture and stir until thickened. If you need to thicken even further, just add more cornstarch.
TOPPING
1 cup gluten free oats
1/4 cup butter
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup almonds, sliced
In a medium bowl, mix all the ingredients until thoroughly combined. Pour slightly cooled pie filling into a glass pie dish and arrange the topping over the top. Bake at 350 degrees for 20-25 minutes or until bubbly.
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