Go Back
Print
Cherry Rhubarb Crisp

Cherry Rhubarb Crisp

This is a delightful crisp that incorporates sweet cherries and tart rhubarb for the perfect anytime dessert!
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Author Adapted from a recipe by Laura Schrag

Ingredients

  • 2 cups oats
  • 2 cups brown sugar
  • 2 cups all purpose flour
  • 1 cup butter melted
  • 4 cups rhubarb diced
  • 1 cup sugar
  • 1 cup + 2 Tablespoons water divided
  • 1 Tablespoon corn starch
  • 21 ounce can cherry pie filling
  • Cooking spray
  • Vanilla ice cream optional

Instructions

  1. Preheat oven to 350ºF.
  2. In a large bowl mix oats, brown sugar, flour and melted butter.
  3. Divide mixture into half and put half of mixture on the bottom of a 9 x 13 pan sprayed with cooking spray. Set aside the other half of the oat mixture.
  4. Sprinkle rhubarb over oat mixture in 9 x 13 pan and set pan aside.
  5. In a small sauce pan, mix 1 cup water and sugar and bring to a boil.
  6. In a small bowl mix cornstarch with a two Tablespoons of cold water to make a slurry,
  7. Add slurry of cornstarch to the boiling sugar water in the saucepan.
  8. Remove from heat and add cherry pie filling to saucepan.
  9. Pour cherry mixture over the rhubarb in the 9 x 13 pan.
  10. Sprinkle remaining oat mixture over the top of the fruit filling.
  11. Bake for 45 minutes.
  12. Allow to cool for 20 minutes.
  13. Scoop into bowls, serve with vanilla ice cream!