Ingredients

FILLING
1/2	cup granulated sugar
1	tablespoon cornstarch
1/2	cup cranberry juice or Tropicana Pure Premium® orange juice or Dole® 100% orange juice
2	cans (16 oz. each) pitted sour cherries, drained
1/3	cup sweetened dried cranberries
TOPPING
3/4	cup Quaker® Oats (quick or old fashioned, uncooked)
3	tablespoons firmly packed brown sugar
2	tablespoons margarine or butter, melted
1	tablespoon all-purpose flour
1/4	teaspoon ground cinnamon

Preparation Steps

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. 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.
3. For topping, combine all ingredients in small bowl; mix well. Sprinkle topping over each fruit cup, dividing evenly.
4. Bake 15 to 20 minutes or until topping is golden brown. Serve warm.

Cook Tips and Variations

• Spoon filling into an 8-inch square glass baking dish. Sprinkle evenly with topping. Bake 25 to 30 minutes or until topping is golden brown.

Nutritional Information

Calories 270, Calories from Fat 45, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 60mg, Total Carbohydrate 56g, Dietary Fiber 3g, Sugars 44g, Protein 3g

Recipe Yield: 6