| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 1 1/2 | ts | Cornstarch |
| 1/8 | ts | Salt |
| 1 | pk | (10 oz) frozen raspberries; thawed/undrained |
| 1 | ts | Lemon juice |
| 1 | cn | (16 oz) pitted tart cherries; drained |
| 1/2 | c | Butter or margarine; softened |
| 1/2 | c | Sugar |
| 1 | c | Flour |
| 1/4 | ts | Salt |
| Vanilla ice cream; optional |
INSTRUCTIONS
Combine first three ingredients in saucepan. Stir in raspberries and lemon juice and bring to a boil. Cook 1 minute, stirring constantly. Stir drained cherries into raspberry mixture and spoon into a greased 1 1/2 quart baking dish. Cream butter and 1/2 cup sugar. Stir in flour and 1/4 teaspoon salt, blending just until mixture is coarse meal. Sprinkle over berry mixture. Bake at 375 degrees for 30 minutes. Serve with vanilla ice cream if desired. Recipe by: Virginia Seasons/Jr. League of Richmond, Inc. Posted to TNT Recipes Digest by SilkyKitty <SilkyKitty@prodigy.net> on Feb 16, 1998
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