Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  sugar
  1 1/2    tablespoons  cornstarch
     1/8      teaspoon  salt
  1          10 oz pkg  frozen raspberries in syrup -- thawed
  2          teaspoons  fresh lemon juice
  1          16 oz can  tart -- pitted cherries,
                        -- drained
                        ***TOPPING***
  4        tablespoons  butter -- softened
     1/4           cup  sugar
     1/2           cup  all-purpose flour
     1/8      teaspoon  salt
                        vanilla ice cream

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.

Nutritional Information:

178 Calories (kcal); 8g Total Fat; (38% calories from fat); 1g Protein; 27g Carbohydrate; 21mg Cholesterol; 167mg Sodium