Cherry Berry Crisps
1. Heat oven to 375°F. 2. In medium saucepan stir together granulated sugar and cornstarch. Gradually stir in cranberry juice, mixing well. Stirring constantly, bring to a boil over medium?high heat. Cook and stir 1 minute or until thickened and clear. 3. Remove from heat; stir in cherries and cranberries. Spoon filling into six small (about 6 ounce) ovenproof custard or soufflé cups or heart?shaped ramekins, dividing evenly. 4. For topping, combine all ingredients in small bowl; mix well. Sprinkle topping over each fruit cup, dividing evenly. 5. Bake 15 to 20 minutes or until topping is golden brown. Serve warm.
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Last updated: October 27th, 2020
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