Name: Rhubarb Cherry Crisp
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: White sugar - 1 cup; Cornstarch - 3 tablespoons; Cold water - 1 cup; Cherry pie filling - 1 (21 ounce) can; Almond extract - ½ teaspoon; Chopped fresh rhubarb - 4 cups; All-purpose flour - 1 cup; Rolled oats - 1 cup; Packed brown sugar - 1 cup; Salt - ¼ teaspoon; Butter or margarine - ½ cup; Finely chopped pecans or walnuts - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Cherry Crisp

1. White sugar - 1 cup

2. Cornstarch - 3 tablespoons

3. Cold water - 1 cup

4. Cherry pie filling - 1 (21 ounce) can

5. Almond extract - ½ teaspoon

6. Chopped fresh rhubarb - 4 cups

7. All-purpose flour - 1 cup

8. Rolled oats - 1 cup

9. Packed brown sugar - 1 cup

10. Salt - ¼ teaspoon

11. Butter or margarine - ½ cup

12. Finely chopped pecans or walnuts - ¼ cup

How to cook deliciously - Rhubarb Cherry Crisp

1. Stage

Stir sugar and cornstarch together 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.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C).

3. Stage

Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine or butter until mixture is evenly crumbly. Press 2 cups of the mixture into the bottom of a 9x13-inch baking dish. Spread rhubarb over crust, then spread the cherry mixture over rhubarb. Stir chopped nuts into the remaining crumb mixture; sprinkle on top.

4. Stage

Bake in the preheated oven until the top is crisp and golden, about 40 minutes.