Dark Cherry-Cranberry Crisp

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

1. Preheat oven to 375u0b0F.
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.

filling, dark sweet cherries, frozen cranberries, sugar, cornstarch, dark rum, cinnamon, topping, rolled oats, brown sugar, flour, cinnamon, butter

Taken from www.food.com/recipe/dark-cherry-cranberry-crisp-291314 (may not work)