Ruth'S Cherry Crisp - cooking recipe

Ingredients

3/4 c. flour
3 Tbsp. brown sugar
1/4 tsp. cinnamon
6 Tbsp. butter
1 large can cherry pie filling

Preparation

Pour pie filling into a 9-inch pie plate.
With pastry blender cut butter into flour, brown sugar and cinnamon; sprinkle over pie filling.
Bake 15 minutes at 450\u00b0.
Reduce heat to 375\u00b0 and bake 10 minutes.
Serve cold with ice cream (very good, not too sweet).