1 3/4 cups quick oats
1/2 cups flour
1/3 cup packed brown sugar
1/4 tsp. salt
1/3 cup margarine, melted
2 - 16oz. cans pitted dark sweet cherries, undrained
1 Tbs. granulated sugar
1 Tb. cornstarch
1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Lightly oil 9" springform pan or pie pan.
Combine oats, flour, brown sugar, and salt; mix well.
Add margarine, mix well. Reserve 1/3 cup of mixture for topping; press remaining mixture into bottom and 1" up sides of prepared pan. Bake 15 minutes.
Drain cherries, reserving 1/3 cup liquid. In medium saucepan, combine sugar and cornstarch; gradually add reserved
liquid, stirring until smooth.
Add cherries and extract. Bring to a boil, stirring occasionally. Reduce heat, simmer about 1 minutes, or until thickened and clear, stirring constantly. Pour over baked crust. Sprinkle with reserved mixture. Bake 15-18 minutes, or until edges are lightly browned. Store covered in refrigerator.