Cherry Rhubarb Crisp

Cindi Bauer

By
@DomesticGoddess

A delicious rhubarb dessert to enjoy!


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Rating:

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Serves:

7-8

Method:

Bake

Ingredients

1 cup
quick cooking oats
1 cup
brown sugar (packed)
1 cup
all-purpose flour
1/8 tsp.
teaspoon salt
1 stick
cold butter, cut into pieces
4 cups
fresh rhubarb, cut into 1/2-inch pieces
1 cup
granulated sugar
3 tablesp.
cornstarch
1 cup
water
1 tsp.
vanilla extract
1/4 tsp.
almond extract
1 (21 oz.)
can cherry pie filling
1/2 cup
chopped pecans
vanilla ice cream, serve with warm crisp
reddi wip (or) cool whip whipped topping, serve with refrigerated leftover cold crisp

Directions Step-By-Step

1
To make the crust: In a bowl mix together, the oatmeal, brown sugar, flour, and salt.
2
Cut in the pieces of butter, with either a fork or pastry blender, until mixture becomes crumbly (like a streusel topping).
3
Press half of the crumb mixture into an ungreased 13x9x2-inch glass baking dish. (I probably added 2/3's of the crumb mixture.)
4
To make the filling: In a large saucepan (I used a 3-quart saucepan), add the granulated sugar, cornstarch, and water. Stir until blended, then bring to a boil over medium-high heat; stirring continuously, and until the mixture thickens. The mixture should thicken within 3 minutes. (At least mine did.)
5
Once the mixture has thickened, thoroughly stir in the extracts and pie filling.
6
Now spread the rhubarb over the crust, then spoon the cooked pie filling on top, and sprinkle on the remaining crumb mixture.
7
Lastly, top the crumb mixture with the chopped pecans.
8
Bake in a 350ยบ oven for 45-55 minutes. (I baked mine for 55 minutes.)
9
Serve warm with vanilla ice cream. (Refrigerate any leftovers.)
10
Enjoy refrigerated leftovers with either Reddi Wip, or Cool Whip Whipped Topping.

About this Recipe