Apricot Cherry Crisp

Canned apricots and cherries baked with a crunchy granola crust--quick, easy, delicious.

Ingredients:

• 2 1 pound cans apricot halves in light syrup, undrained and cut in half
• 2 1 pound cans pitted, water packed cherries, drained
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 4 cups granola cereal
• 1/2 cup butter, melted

Directions:

Preheat oven to 375 degrees. Mix first 5 ingredients together and transfer to greased 13 x 9 inch baking dish. In a medium bowl, mix granola and melted butter until well coated. Sprinkle over fruit mixture and bake for 35-40 minutes until filling is hot and bubbly. Cover with foil during last 10 minutes if granola is getting brown. Serve warm with vanilla ice cream.

Number of Servings: 8

Notes from the Cook: Just a few ingredients come together in minutes to make this delicious fruit cobbler that disappears as quickly as I make it. Use granola cereal that doesn't have raisins or dried fruit in it as baking will make them dry and chewy.