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| 1/2 Tasse | Miniature Semisweet Chocolate Pieces |
| 5 Esslöffel | margarine or butter |
| 1/4 Tasse | Quick-Cooking Oats or Regular Rolled Oats |
| 1/4 Tasse | all-purpose flour |
| 1/4 Tasse | brown sugar packed |
| 1 Dose | (16 Ounce) Cherry Pie Filling |
| 1 Dose | (16 Oz) Pitted Tart Red Cherries (water-packed); Drained |
| 1/4 Teelöffel | almond extract |
| 1/2 Tasse | all-purpose flour |
| 2 Esslöffel | Quick-Cooking or Regular Rolled Oats |
| 3 Esslöffel | butter or margarine, softened |
| 1/4 Tasse | Miniature Semisweet Chocolate Pieces |
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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.
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