Instructions:

Cherry Crisp

Source: America's Best Recipes: A 1996 Hometown Collection - Recipe submitted by Ann Conrad. From "Feeding the Flock" by Holy Family Parish of Davenport, Iowa

1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine
4 (14 1/2 ounce) cans tart red cherries in water
    (save 1 cup of the juice) or use 4 cups fresh pitted
    sour cherries and 1 cup juice
1 cup granulated sugar
1/4 cup cornstarch
Red liquid food coloring (optional)
1 1/2 cups quick-cooking oats, uncooked
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/4 cup plus 1 tablespoon butter or margarine

Combine first 3 ingredients; cut in 1/2 cup butter with pastry blender until mixture is crumbly. Press in bottom of a greased 11 x 7 x 1 1/2-inch baking dish. Bake at 350 degrees F for 15 minutes. Let cool.

Drain cherries, reserving 4 cups cherries and 1 cup juice. Reserve remaining cherries and juice for another use.

Combine 1 cup sugar, cornstarch, and reserved 1 cup juice in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add reserved 4 cups cherries and food coloring, if desired, stirring gently. Pour over crust.

Combine oats, 1/2 cup brown sugar, and 1/4 cup flour in a small bowl, cut in 1/4 cup plus 1 tablespoon butter with pastry blender until mixture is crumbly. Sprinkle oat mixture evenly over cherry mixture. Bake at 350 degrees F for 20 to 25 minutes or until bubbly.

Serve warm.

Yield: 6 servings.