1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine
4 (14 1/2 ounce) cans tart red cherries in water
(save 1 cup of the juice) or use 4 cups fresh pitted
sour cherries and 1 cup juice
1 cup granulated sugar
1/4 cup cornstarch
Red liquid food coloring (optional)
1 1/2 cups quick-cooking oats, uncooked
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/4 cup plus 1 tablespoon butter or margarine

Procedures :
Combine first 3 ingredients; cut in 1/2 cup butter with pastry blender until mixture is crumbly. Press in bottom of a greased 11 x 7 x 1 1/2-inch baking dish. Bake at 350 degrees F for 15 minutes. Let cool. Drain cherries, reserving 4 cups cherries and 1 cup juice. Reserve remaining cherries and juice for another use. Combine 1 cup sugar, cornstarch, and reserved 1 cup juice in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add reserved 4 cups cherries and food coloring, if desired, stirring gently. Pour over crust. Combine oats, 1/2 cup brown sugar, and 1/4 cup flour in a small bowl, cut in 1/4 cup plus 1 tablespoon butter with pastry blender until mixture is crumbly. Sprinkle oat mixture evenly over cherry mixture. Bake at 350 degrees F for 20 to 25 minutes or until bubbly. Serve warm. Yield: 6 servings.
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Category : Pies_And_Pastries

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