1 can (15 ounces) pitted dark sweet cherries, undrained
1 pint fresh or frozen unsweetened blueberries
1 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1/4 cup sliced almonds
1/4 cup old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup cold butter
Vanilla ice cream, optional
Description
In a small bowl, mix sugar, cornstarch and water until smooth. Transfer to a greased 3-qt. slow cooker. Stir in cherries and blueberries. In a large bowl, combine brown sugar, walnuts, flour, almonds, oats, cinnamon, nutmeg and salt; cut in butter until crumbly. Sprinkle over fruit mixture.
Cook, covered, on high 3 hours or until bubbly and thickened. If desired, serve warm with vanilla ice cream.
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