When you want a sweet ending for a last-minute dinner party or a busy weeknight, this recipe is a real winner.  It’s one of those open, dump and stir kinds of desserts that your family and friends will love- no crust to make and nothing to chill or assemble. Many quick berry and cherry crisp recipes just use canned pie filling but I think it’s way too “goopy” like that.  So I decided to mix up the pie filling with drained canned cherries. I think it has a better texture.  Bake the crisp while you’re making the rest of the meal and then serve it up warm with a scoop of high-quality vanilla ice cream. You’ll see some smiles around the dinner table.

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