Rhubarb Cherry Crisp

By Terri_Ames

Ingredients

• Filling:
• 1 cup white sugar
• 3 TBSP cornstarch
• 1 cup cold water
• 1 (21oz) can cherry pie filling
• 1/2 tsp almond extract OR vanilla
• 4 cups diced rhubarb
• Crust:
• 1 cup flour
• 1 cup packed brown sugar
• 1 cup quick oats
• 1/4 tsp salt
• 1/2 cup butter
• 1/4 cup finely chopped pecans or walnuts

Details

Servings 12

Preparation

Step 1

Stir sugar, cornstarch, and water in a saucepan over medium heat. Cook until thick and bubbly. Stir in rhubarb, cherry pie filling, and either vanilla or almond extract.

Preheat oven to 350 degrees.

Mix flour, oats, brown sugar and salt. Cut in butter until crumbly.

Press 2 cups of this mixture in the bottom of a 13x9 pan.
Spread the rhubarb mixture over the crust. Stir the finely chopped nuts into the remaining crust mix and sprinkle this over the top of the fruit mixture.

Bake 40 minutes until top is crisp and brown.