Rhubarb Cherry Crisp

Rhubarb Cherry Crisp

79

"A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top."

Ingredients

55 m {{adjustedServings}} servings 495 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 88.5g
  • 29%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
  4. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.
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Reviews

79
  1. 95 Ratings

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I followed the directions exactly and I think next time I will double the rhubarb and skip the almond flavoring. It was way too sweet.

I love the taste of almond, but sometimes almond extract can make something taste too sweet to me. So I replaced it with 1/2 tsp vanilla extract; I also added a splash or two of fresh lemon jui...

This was very delicious, in fact, we liked the combination of cherries/rhubarb instead of strawberry/rhubarb. I didn't make any changes to it at all. Thanks for the great recipe!