Ingredients
2 cans (16 ounces each) pitted tart cherries1 can (20 ounces) crushed pineapple, undrained1 cup sugar1/3 cup quick-cooking tapioca2 cups all-purpose flour1 cup packed brown sugar3/4 cup quick-cooking oats1 teaspoon baking powder1/2 teaspoon salt1-1/2 teaspoons vanilla extract3/4 cup cold butter, cubedIce cream, optional
Preparation
Drain cherries, reserving 1/3 cup juice. Place cherries and juice in a saucepan; add pineapple, sugar and tapioca. Let stand for 5 minutes.
Meanwhile, in a large bowl, combine the flour, brown sugar, oats, baking powder and salt. Stir in vanilla. Cut in butter until crumbly. Press half into a greased 13-in. x 9-in. baking dish.
Bring cherry mixture to a boil, stirring occasionally; cook and stir for 1 minute or until thick and bubbly. Pour over crust. Sprinkle with remaining oat mixture.
Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.
