Rhubarb Cherry Crisp

Rhubarb Cherry Crisp

This rhubarb cherry crisp combines cherry pie filling with fresh rhubarb for a sweet-tart flavor combination. Brown sugar, oats, and pecans make the perfect topping.

Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
495 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine sugar and cornstarch in a saucepan over medium heat. Stir in cold water and cook, stirring constantly, until thick and bubbly. Stir in cherry pie filling and almond extract; set aside to cool.
Step 3
Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Press 2 cups crust mixture into a 9x13-inch baking dish.
Step 4
Scatter rhubarb over crust; spread cherry mixture over rhubarb. Stir chopped nuts into remaining crust mixture; sprinkle on top of cherry-rhubarb mixture.
Step 5
Bake in the preheated oven until top is crisp and golden, about 40 minutes.

Ingredients

  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 (21 ounce) can cherry pie filling
  • 1 cup cold water
  • 3 tablespoons cornstarch
  • 4 cups chopped fresh rhubarb
  • 0.25 teaspoon salt
  • 0.5 teaspoon almond extract
  • 0.5 cup margarine or butter
  • 0.25 cup finely chopped pecans or walnuts

Categories

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