Cherry Cranberry Crisp

• For the filling:
• 1 pound sweet cherries, pitted
• 8 ounces frozen cranberries (about 2/3 of a 12-oz bag)
• 1/2 cup granulated sugar
• 3-4 tablespoons cornstarch (depending on how thick you like your filling)
• For the topping:
• 2/3 cup old-fashioned (rolled) oats
• 1/2 cup chopped pecans, walnuts, or almonds
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon coarse salt
• Whipped cream or vanilla ice cream for serving

1. Preheat oven to 375u0b0 F, and position a rack in the middle. Lightly grease a 2-quart baking dish, and line a baking sheet with aluminum foil. Combine cherries, cranberries, cornstarch, and sugar in the baking dish, and toss to combine. Set aside.
2. In a large mixing bowl, combine oats, nuts, flour, sugar, and salt. Add butter and use a pastry cutter, two forks, or your fingers to mix the butter into the dry ingredients until the mixture is crumbly. Spread the topping evenly over the fruit. Place the baking dish on the baking sheet, to catch any bubble-overs. Bake for 40-45 minutes, or until the topping is golden and the fruit underneath is bubbling.
3. Remove the crisp from the oven and let cool for at least 15 minutes before serving. Serve warm with whipped cream or ice cream.

sweet cherries, frozen cranberries, granulated sugar, cornstarch, oldfashioned, pecans, allpurpose, brown sugar, coarse salt, cream

Taken from food52.com/recipes/30248-cherry-cranberry-crisp (may not work)