Pineapple Cherry Crisp
|Canned pitted tart red cherries||16 Ounce, drained|
|Canned crushed pineapple||8 3⁄4 Ounce, undrained (1 Can)|
|Granulated sugar||1 Cup (16 tbs)|
|Quick-cooking tapioca||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Red food coloring||3 Drop|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Quick-cooking rolled oats||1 Cup (16 tbs)|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs), melted|
In medium saucepan combine drained cherries, undrained pineapple, granulated sugar, quick-cooking tapioca, lemon juice, and red food coloring.
Let stand 15 minutes; cook and stir till thickened and clear, 5 to 10 minutes.
Mix together flour, rolled oats, brown sugar, and melted margarine or butter.
Press half the crumb mixture into a 9x9x2-inch baking pan.
Spread pineapple-cherry filling over.
Top with remaining crumb mixture.
Bake at 350° for 30 minutes.
Cut into squares; serve warm.