Cherries and almonds go together so well when baked.  This simple dessert only takes a few minutes to make… if you have a cherry pitter.  I made this just for the two of us, but the ratios of this could easily be increased to serve more.  This doesn’t need to bake for too long.  The cherries keep their shape while the top gets crisp and toasty. We had this after homemade pizza on Sunday while we watched True Blood, and it was such a nice way to end the weekend.

1 cup of cherries
2 tbsp oatmeal
1 tbsp flour
2 tbsp sliced almonds
1 tbsp brown sugar
1 1/2 tbsp salted butter
1/4 tsp almond extract

Pit the cherries and divide into ramekins, they should fit snugly.  In a bowl, mix the dry ingredients.  Crumble in the butter with the almond extract.  Top each ramekin with half of the mixture. Bake in a preheated 350 degree oven until the top is lightly browned, about 20 to 25 minutes.  Allow to stand for about 10 minutes before serving. Serve with additional almonds.