540 ml Morello cherries in their juice

398 ml Bing cherries in their juice

1/2 cup (125 ml) quick-cooking tapioca

1/3 cup (75 ml) sugar

Preheat the oven to 180 °C (350 °F).

In a saucepan, bring all of the filling ingredients to a boil. Simmer gently for about 20 minutes, stirring, until it thickens. Set aside.

In a bowl, blend all of the crumble ingredients. In a 28 x 18-cm (11 x 7-inch) Pyrex pan, spread half of the crumble mixture. Pack lightly with the bottom of a glass. Spread the cherry filling and cover with the remaining crumble. Bake in the middle of the oven for about 15 minutes or until the crumble begin to brown. Cut into squares. Serve warm or cold. Delicious with vanilla ice cream.

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