Cherry-Berry Crumble

1 (21 ounce) can cherry pie filling
2 cups fresh or frozen raspberries
1 (14 ounce) can sweetened condensed milk
1 1/2 cups granola

In medium-sized saucepan, cook and stir cherry pie filling and raspberries until heated through. Stir in sweetened condensed milk; cook and stir for 1 minute more.

Spoon into 2-quart square baking dish or into 6 individual dessert dishes. Sprinkle with granola. Serve warm. Makes 6 servings.

Peach-Berry Crumble: Substitute peach pie fillinf for cherry pie filling.

Cherry-Rhubarb Crumble: Substitute fresh or frozen sliced rhubarb for the raspberries. In medium-sized saucepan, cook and stir pie filling and rhubarb until bubbly. Cook and stir 5 minutes more. Proceed as above.