Cherry Rhubarb Crisp

3
Cindi Bauer

By
@DomesticGoddess

A delicious rhubarb dessert to enjoy!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
7-8
Method:
Bake

Ingredients

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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

How to Make Cherry Rhubarb Crisp

Step-by-Step

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

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