Rhubarb Cherry Crisp
Ingredients
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 cup cold water
- 1 (21 ounce) can cherry pie filling
- ½ teaspoon almond extract
- 4 cups chopped fresh rhubarb
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- ¼ teaspoon salt
- ½ cup margarine or butter
- ¼ cup finely chopped pecans or walnuts
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Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Scatter rhubarb over crust; spread cherry mixture over rhubarb. Stir chopped nuts into remaining crust mixture; sprinkle on top of cherry-rhubarb mixture.
- Bake in the preheated oven until top is crisp and golden, about 40 minutes.
Source
Original recipe: View Original
