Add your raspberries and cherries to a 9in baking pan. (If using frozen fruit, place pan in the oven until fruit is completely defrosted. Skip this step if using defrosted or fresh fruit.)
Add sugar, cornstarch and vanilla to the fruit. (To avoid cornstarch clumps, you can mix the cornstarch with the sugar first.) Stir until completely combined then set aside.
In a large bowl, mix flour, sugar, salt and cinnamon until well combined.
Add softened butter to the flour mixture and mix until the it forms a coarse crumb.
Crumble the mixture over the fruit until the fruit evenly covered.
Place in the oven and bake for 35 to 45 minutes or until the crumb turns into a golden brown color and fruit begins to bubble.
Let cool for at least 10 minutes. Serve warm with a scoop of vanilla ice cream.