Preparation:
In small saucepan, combine sugar, cornstarch and salt. Stir in raspberries with syrup and lemon juice. Heat to boiling and cook for 1 minute, stirring constantly. Remove from heat. Press raspberry mixture through sieve, discarding seeds. Stir drained cherries into raspberry mixture and pour into lightly buttered 8x8 inch baking dish.
Cream butter and sugar in small bowl. Blend in flour and salt until crumbly. Sprinkle crumbs over fruit. Bake at 375 degrees for 30 to 35 minutes or until lightly browned. Serve warm with ice cream. |
