1 21-ounce can cherry pie filling or topping
1/2 teaspoon almond extract
Ice cream or whipped cream

Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon cinnamon
3 tablespoons butter or margarine, softened
1/2 cup chopped walnuts
1/4 cup flaked coconut

Heat oven to 350 degrees.

Pour cherry filling into ungreased 8-by-8-inch baking pan. Stir in almond extract.

In medium bowl, stir together flour, brown sugar and cinnamon. Add butter; stir with fork until mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over cherry pie filling.

Bake in preheated oven 25 minutes or until golden brown on top and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream or whipped cream.

Makes 6 servings.