1Heat oven to 375°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with shortening.
2In 3-quart saucepan, mix reserved juice from cherries, the granulated sugar, cornstarch and 1/2 teaspoon cinnamon. Cook over medium heat, stirring constantly, until mixture is bubbly and thickened. Gently stir in cherries, raspberries and cranberries. Spoon into baking dish.
3In medium bowl, mix all topping ingredients until crumbly; sprinkle over fruit mixture.
4Bake 30 to 35 minutes or until topping is golden brown and fruit mixture is bubbly.