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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I love this recipe for its cranberries, but combined with other fruits make's it really enjoyable around here! The recipe came from the 2006 edition of Betty Crocker Fall Baking. Ingredients:
1 (14 1/2 ounce) can tart red cherries, drained, juice reserved |
2/3 cup granulated sugar |
1/4 cup cornstarch |
1/2 teaspoon ground cinnamon |
2 cups fresh raspberries (or frozen) |
1 cup fresh cranberries (or frozen) |
1/2 cup all-purpose flour |
1/2 cup rolled oats |
1/2 cup brown sugar, packed |
1/4 teaspoon ground cinnamon |
1/4 cup unsalted butter |
Directions:
1. Preheat oven to 375 degrees F, then grease (with shortening) the bottom & sides of 8-inch square glass baking dish.
2. FOR FRUIT MIXTURE ~ In 3-quart saucepan, mix reserved juice from cherries, the granulated sugar, cornstarch & cinnamon.
3. Cook over medium heat, stirring constantly, until mixture is bubbly & thickened.
4. Gently stir in cherries, raspberries & cranberries, then spoon into prepared baking dish.
5. FOR TOPPING ~ In medium bowl mix all topping ingredients until crumbly, then sprinkle over fruit mixture.
6. Bake 30 to 35 minutes or until topping is golden brown & fruit mixture is bubbly.
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