1/2 Cup Miniature Semisweet Chocolate Pieces
5 Tablespoons Margarine or Butter
1/4 Cup Quick-Cooking Oats or Regular Rolled Oats
1/4 Cup All-Purpose Flour
1/4 Cup Packed Brown Sugar
1 Can Cherry Pie Filling, (16 Ounce)
1 Can Pitted Tart Red Cherries (water-packed), (16 Ounce) Drained
1/4 Teaspoon Almond Extract
1/2 Cup All-Purpose Flour
2 Tablespoons Quick-Cooking or Regular Rolled Oats
3 Tablespoons Margarine or Butter, Softened
1/4 Cup Miniature Semisweet Chocolate Pieces
Serving Size : 10
Grease a 10-inch pie plate; set aside. For crust, in a medium saucepan melt the 1/2 cup chocolate pieces and 5 tablespoons margarine or butter. Remove from heat; stir in the 3/4 cup oats, 3/4 cup flour and 1/4 cup brown sugar. Press onto bottom and sides of prepared pie plate to form a firm, even crust. Bake in a 350 degree oven for 10 minutes.
Meanwhile, for filling, in a medium mixing bowl combine pie filling, cherries and almond extract. Pour into the baked crust. For topping, in a small mixing bowl stir together the 1/2 cup flour, 2 tablespoons of brown sugar and 2 tablespoons oats. Cut in the 3 tablespoons margarine or butter till mixture resembles coarse crumbs. Stir in the 1/4 cup chocolate pieces. Sprinkle over filling. Bake in 350 degree oven for 35 minutes. Cool on a wire rack.