New England Apple Cherry Crisp

2 cans (21 ounces each) apple pie filling or topping
1 can (14 1/2 ounces) pitted red tart pie cherries in water, drained
1 cup all purpose flour
1 cup firmly packed dark brown sugar
1 cup uncooked rolled oats (quick or old fashioned)
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine

Heat the oven to 400 F.

Combine the pie filling and cherries in an ungreased 9x13-inch baking pan; spread evenly. Set aside.

Combine the flour, brown sugar, oats, cinnamon and salt in a mixing bowl. Cut in the butter using a pastry blender or two knives in scissor fashion, until the mixture resembles coarse crumbs. Sprinkle evenly over the fruit.

Bake for 30 to 35 minutes or until the fruit is bubbly and the top is brown. Cool for at least 10 minutes. Serve warm or at room temperature.

Servings: 9
Source: Canned Food Alliance