1⁄2 cup butter (1 stick)
1⁄2 cup blanched slivered almonds
1 pkg (17.5 oz) oatmeal cookie mix
1 tbsp Cinnamon Plus® Spice Blend
5 large Granny Smith apples, peeled
1 tbsp cornstarch
1⁄4 cup sugar
1 can (30 oz) cherry pie filling (31⁄3 cups)
1 qt. vanilla ice cream (optional)
1. Place butter into Small Micro-Cooker®; microwave, uncovered, on HIGH 30-60 seconds or until melted, stirring every 30 seconds. Coarsely chop almonds using Food Chopper. Place almonds, cookie mix and spice blend into Deep Covered Baker. Add butter and mix until moistened using Classic Scraper. Microwave, uncovered, on HIGH 5-7 minutes or until mixture sizzles and begins to brown, stirring once. Spread crisp mixture over Parchment Paper; cool completely.
2. Meanwhile, cut apples into wedges using Apple Wedger. Cut wedges in half crosswise using Santoku Knife. Juice orange using Juicer to measure 2 tbsp juice. Combine apples, juice, cornstarch and sugar in Stainless (4-qt.) Mixing Bowl; mix well using Small Mix ‘N Scraper®. Add apple mixture to baker. Microwave, covered, on HIGH 6-8 minutes or until apples begin to soften. Stir in pie filling; cook 7-9 minutes or until mixture thickens and apples are cooked through.
3. Remove baker from microwave. Carefully remove lid. Sprinkle crisp mixture over fruit; let stand, uncovered, 5-10 minutes. Serve with ice cream, if desired.
Yield: 16 servings