I mistakenly bought a can of dark cherries instead of red tart cherries, as I had planned to bake cherry crisp for a Sunday dinner. With no other dessert ideas and no time to run to the grocery store, I remedied the situation by adding cranberries when cooking the filling. This provided the tartness that was missing from the dark cherry variety. My family enjoyed it, so I thought the creation was worth sharing in case another cook encounters a similar situation.

Ingredients

4 serv.

Filling
(15 ounce) can dark sweet cherries, pitted (I used OregoN brand)↗1
whole frozen cranberries↗1⁄2 cup
sugar↗1⁄4 cup
cornstarch↗2 tablespoons
dark rum or 1 tablespoon lemon juice↗1 tablespoon
cinnamon↗1⁄2 teaspoon
Topping
rolled oats↗1⁄2 cup
brown sugar↗1⁄2 cup
flour↗1⁄4 cup
cinnamon↗1⁄4 teaspoon
butter, softened↗1⁄4 cup

Step-by-step instructions

1
Preheat oven to 375°F.
2
In a medium saucepan, combine filling ingredients. Place over medium heat and stir constantly until thickened. Cranberries will swell and begin to pop. Remove from heat and set aside.
3
Combine oats, brown sugar, flour and cinnamon in a medium bowl. With a fork, thoroughly cut in softened butter (Note: I like to microwave my butter for 30 seconds until mostly melted with a tablespoon-sized chunk of softened butter in the middle. This makes cutting it into the other ingredients much easier).
4
Pour filling into a lightly greased 8" x 8" baking pan, smoothing to edges of pan, and sprinkle evenly with topping.
5
Bake for 25-30 minutes or until filling is bubbly and topping is lightly browned.
6
If desired, serve over vanilla ice-cream.

Source: food.com

Original recipe ↗

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