1 unbaked bottom piecrust, pat-in is fine
1 bag frozen sweet cherries, partly thawed (on sale this week at Food Basics)
about 1/2 cup red jam, any kind, mixed with 1 tbsp cornstarch and a little water (I shook it up in the jam jar)
1 recipe favourite crisp-crumbles (flour, sugar, oats, oil, sprinkle of cinnamon)
Preheat oven to 425 degrees F. Spread fruit in crust. Top with jam-water-cornstarch mixture, then crumble topping. Bake 10 minutes at 425 degrees, then about 40 minutes at 350 degrees, until topping is light brown and filling is set. If you didn't add enough water to the jam and cornstarch, you may have a slightly stiff filling, but you can always add something nice like vanilla ice cream to go alongside it, and nobody will complain.
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