Cherry Creek Crisp

In small saucepan, combine 1/4 cup sugar, cornstarch and 1/8 teaspoon salt. Stir in raspberries with syrup and lemon juice. Heat to boiling and cook for 1 minute, stirring constantly. Remove from heat. Press raspberry mixture through sieve, discarding seeds. Stir in cherries into raspberry mixture and pour into lightly buttered 8x8-inch baking dish.

Cream butter and 1/4 sugar in small bowl. Blend in flour and remaining 1/8 teaspoon salt until crumbly. Sprinkle crumbs over fruit. Bake at 375F for 30 to 35 minutes or until lightly browned. Serve warm with ice cream.