FILLING:

1 (21 oz.) can cherry pie filling
1 (10 oz.) pkg. frozen red raspberries, thawed and drained (use juice on pancakes or ice cream)
1 tsp. lemon juice

TOPPING:

1/2 c. flour
1/4 c. granulated sugar
1/4 c. butter, softened
1/8 tsp. salt

In saucepan combine pie filling, raspberries and lemon juice and bring to a boil over medium heat. Turn into a greased 1-quart casserole.

Mix flour, sugar, butter and salt until thoroughly blended and crumbly. Sprinkle over filling and bake in 375 degree oven for 30 minutes or until lightly browned. Serve warm with cream, whipped cream, ice cream. Yield: 6 servings.