PASTRY:

1/4 tsp. salt
1/2 c. brown sugar
1 c. flour
1/2 c. butter

FILLING:

1 c. sugar
1/4 c. cornstarch
1 c. cherry juice
4 c. pitted tart red cherries

TOPPING:

1 1/2 c. quick oats
1/2 c. brown sugar
1/4 c. flour
5 tbsp. butter, melted

In mixing bowl, combine salt, sugar and flour; cut in butter. Press into a 2 quart or 11x7 baking dish. Bake at 350 degrees for 15 minutes.

For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries. Pour over baked crust.

Combine all topping ingredients. Sprinkle over filling. Bake at 350 degrees for 20 to 25 minutes or until golden brown and bubbly around edges. Serves 6 to 8.