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Michigan Fruit Crisp Filling: 2 cups fresh cherries, pitted and halved 2 cups fresh blueberries 2 Tbs flour 1/2 cup sugar 1/2 tsp cinnamon Topping: 1/3 cup dry textured soy protein (TSP) 1/2 cup oats 1/4 cup brown sugar 2 Tbs flour 1/4 tsp cinnamon 2 Tbs liquid margarine or tub margarine, melted Preheat the oven to 350° F. Make filling: Put the cherries and blueberries in a medium mixing bowl. Combine the flour, sugar and cinnamon and pour over the fruit. Stir together well. Pour into an 8" or 9" square baking dish. Make topping: Combine all topping ingredients except the margarine in a small mixing bowl. Add the margarine and stir to combine well. Using your fingers, sprinkle the topping over the fruit. Bake for 45 minutes, until filling bubbles around the edges. Yield: 6 servings Serving size: 1/2 cup. Per serving: 255 calories, 5 g total fat (0.8 g sat fat), 6 g pro, 51 g carb, 44 mg sodium, 0 mg cholesterol.