TART RED-FRUIT CRISP

Tart Red-Fruit Crisp image

Tempt with a trio of ruby-red fruits-cherries, raspberries and cranberries. A warm, oatmeal-and-cinnamon topping is a perfect match for the tart little red gems.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 8

Number Of Ingredients 11

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Ingredients

1 can (14.5 oz) tart red cherries, drained, reserving juice
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
2 cups fresh or frozen raspberries
1 cup fresh cranberries
1/2 cup Gold Medal™ all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, cut into pieces

Steps:

Heat oven to 375°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with shortening.
In 3-quart saucepan, mix reserved juice from cherries, the granulated sugar, cornstarch and 1/2 teaspoon cinnamon. Cook over medium heat, stirring constantly, until mixture is bubbly and thickened. Gently stir in cherries, raspberries and cranberries. Spoon into baking dish.
In medium bowl, mix all topping ingredients until crumbly; sprinkle over fruit mixture.
Bake 30 to 35 minutes or until topping is golden brown and fruit mixture is bubbly.

Nutrition Facts : Calories 280, Carbohydrate 54 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 37 g, TransFat 0 g