Uh-Mazing Cherry Crisp

I made cherry crisp a few days ago. It was so good, Scout would come home from work and immediately say, "You didn't eat all the cherry stuff, did you?"

Yesterday my answer was, "Yes-but-I'll-make-more-I-promise."

I got the recipe online, but used canned cherry pie filling instead of fresh cherries. (Thanks, ABW, for unloading all of your pie filling on us!) Making this was free (I had all the ingredients on hand). On another note, I've never even heard of an 11x7 inch pan, so I used my 9x9. It turned out perfectly. Oh, and I use salted butter in most of my baking. It gave this dessert a nice flavor contrast.

Today I'm making blueberry crisp with the same recipe. Scout will be pleased.

• PASTRY:
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup cold butter, cubed
• 
  FILLING:
• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup cherry juice blend
• 4 cups pitted tart red cherries
• Few drops red food coloring, optional
• 
  TOPPING:
• 1-1/2 cups quick-cooking rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 5 tablespoons butter, melted

Directions

• In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11-in. x 7-in. baking dish. Bake at 350° for 15 minutes.
• For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling.
• Bake for 20-25 minutes or until golden brown and bubbly around edges. Yield: 6-8 servings.

Now, go make some!