IMG_1610

INGREDIENTS SERVES 6 OVEN 375

6 CUPS OF FRESH OR FROZEN PITTED CHERRIES
1 CUP OF FRESH OR FROZED RASPBERRIES
1/3 CUP OF SUGAR
2 TBSP. CORNSTARCH
1 TBSP. LEMON JUICE
1 TBSP.DARK RUM
2 TSP. VANILLA EXTRACT ( OR 1 TSP. VANILLA AND 1 TSP. CHERRY EXTRACT)

TOPPING

1/2 CUP FLOUR
1 CUP OF OLD FASHIONED ROLLED OATS
1/2 CUP OF BROWN SUGAR
1 TSP. CINNAMON
PINCH OF SALT
1.3 CUP SLIVERED ALMONDS
1/3 CUP SHREDDED COCONUT
1/3 CUP GRAPENUTS
1 STICK UNSALTED BUTTER (COLD)

DIRECTIONS

PREHEAT OVEN AND COAT AN 8 INCH SQUARE BAKING DISH WITH BUTTER OR COOKING SPRAY
COMBINE CHERRIES, RASPBERRIES,SUGAR, CORNSTARCH,LEMON,RUM,VANILLA AND SALT IN A LARGE BOWL
TOSS TO COAT,THEN PUT FILLING IN THE BAKING DISH
COVER WITH FOIL THEN BAKE FOR 20 MINUTES

TOPPING
MIX INGREDIENTS IN LARGE BOWL
BLEND IN BUTTER WITH FINGERS OR PASTRY CUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS
TAKE FRUIT OUT OF THE OVEN,STIR,THEN SPRINKLE TOPPING OVER THE CHERRIES
BAKE UNCOVERED UNTIL FRUIT IS BUBBLE AND TENDER AND TOPPING IS LIGHTLY BROWNED (25-30 MINUTES)
COVER WITH FOIL IF BROWNING TOO MUCH
LET COOL FOR 10 MINUTES AND SERVE WARM WITH SCOOP OF VANILLA ICECREAM

COOKS NOTES

LEFTOVER CRISP IS AMAZING FOLDED INTO YOGURT THE NEXT MORNING FOR BREAKFAST
THIS IS BEST MADE IN SUMMER WHEN CHERRIES ARE FRESH AND AMAZING