Cherry Berry Crisps

By flour_arrangements

Quaker

Ingredients

• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 cup cranberry juice or Tropicana orange juice
• 2 16-ounce cans pitted sour cherries, drained
• 1/3 cup sweetened dried cranberries
• 3/4 cup Quaker Oats (quick or old-fashioned, uncooked)
• 3 tablespoons firmly packed brown sugar
• 2 tablespoons margarine or butter, melted
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon

Details

Servings 6
Adapted from quakeroats.com

Preparation

Step 1

Preheat oven to 375 F

In a medium saucepan, stir together granulated sugar and cornstarch. Gradually stir in cranberry juice, mixing well. Stirring constantly, bring to a boil over medium-high heat. Cook and stir for 1 minute, or until thickened and clear.

Remove from the heat and stir in cherries and cranberries.

Spoon filling into 6 small (about 6-ounce) ovenproof custard or souffle cups or ramekins, dividing evenly.

Combine oats, brown sugar, margarine, flour and cinnamon in a small bowl and mix well. Sprinkle evenly over fruit cups.

Bake for 15-20 minutes, or until the topping is golden brown. Serve warm. Makes 6 servings.