Separate one row of ladyfingers (1/2 package) into halves; break
ladyfingers apart. Place, spoke fashion, in a microwave-safe pie plate
with split surfaces up. Microwave on high (100%) for 1 to 1 ½ minutes,
rotating pie plate after 30 seconds if microwave oven is not equipped with
a turntable. Ladyfingers should feel slightly dry. Turn ladyfingers over
and place on paper towel to cool. Wrap and freeze remaining ladyfingers
for another use.
In same pie plate,
microwave butter until melted, about 30 seconds on high. Stir in nuts,
sugar and finely crumbled toasted ladyfingers. Sprinkle cinnamon over top
and blend thoroughly.
Microwave crumb
mixture on high for 50 to 60 seconds until heated. Stir and set aside.
In an 8” or 9”
microwave-safe pie pan, blend pie filling, extract and grated rind.
Microwave on high until hot, about 2 to 3 minutes. Scatter crumb mixture
on top and microwave on high for 1 minute.
Spoon warm cherry
crisp into dishes and serve with milk, whipped cream or vanilla ice cream.
6 to 8 servings
