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Cherry Rhubarb Crisp

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dessert
Cherry Rhubarb Crisp
Ingredients
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 1 (21 ounce) can cherry pie filling
  • 1/2 teaspoon almond extract
  • 4 cups chopped fresh rhubarb
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup margarine or butter
  • 1/4 cup finely chopped pecans or walnuts
Instructions
1
Combine granulated sugar and cornstarch in a saucepan over medium heat. Stir in chilled water and cook, stirring constantly, until the mixture thickens and comes to a boil. Stir in cherry pie filling and almond extract; set aside to cool momentarily.
2
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
3
In a separate bowl, combine all-purpose flour, rolled oats, brown sugar, and salt. Use your fingers or a pastry blender to work the margarine into the dry ingredients until you achieve a coarse crumbly texture. Press two cups of this mixture firmly into the bottom of a 9x13-inch baking dish.
4
Spread the rhubarb over the crust, followed by the cherry mixture. Stir chopped nuts into the remaining crust mixture and sprinkle it evenly over the top of the cherry-rhubarb layer.
5
Bake the dish in the preheated oven until the top is golden brown and crispy, taking approximately 40 minutes to achieve this result.