This rhubarb cherry crisp has a combination of sweet and tart flavors. Serve this super easy dessert warm with ice cream or whipped topping.
Ingredients
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 cup cold water
- 1 can cherry pie filling , 21 ounce
- 0.5 teaspoons almond extract
- 4 cups chopped fresh rhubarb
Instructions
-
1
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.
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2
Preheat the oven to 350 degrees F (175 degrees C).
-
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.
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4
Scatter rhubarb over crust; spread cherry mixture over rhubarb. Stir chopped nuts into remaining crust mixture; sprinkle on top of cherry-rhubarb mixture.
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5
Bake in the preheated oven until top is crisp and golden, about 40 minutes.
Nutrition Facts
Per serving
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