Mini Cherry Crisps Recipe
Position rack in centre of oven, then preheat to 375°F.
Whisk juice, granulated sugar and cornstarch in a medium saucepan until combined. Set over medium-high. Bring to a boil, whisking constantly. Boil until mixture is thickened and clear, about 1 minute.
Remove saucepan from heat. Stir in cherries and dried cranberries. Divide filling evenly among six small oven-proof custard or ramekins.
Combine oats, brown sugar, margarine, flour and cinnamon in a medium bowl. Sprinkle mixture over each fruit cup, dividing evenly.
Bake until topping is golden brown, about 15 to 20 minutes. Serve warm.
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Last updated: August 17th, 2021
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