This one is a cherry rhubarb crisp with a unique combination of sweet and tart flavors. Pretty simple and easy to make and can be made really quickly, check it out!
Preparation Time: 15 mins
Cook: 40 mins
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 cup cold water
- 1 (21 ounce) can cherry pie filling
- ½ teaspoon almond extract
- 4 cups chopped fresh rhubarb
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1/4 teaspoon salt
- ½ cup margarine or butter
- 1/4 cup finely chopped pecans or walnuts
Stir sugar and cornstarch together in a saucepan over medium heat. Stir in cold water and cook, stirring constantly, until thick and bubbly. Stir in cherry pie filling and almond extract. Set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C).
Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine or butter until mixture is evenly crumbly. Press 2 cups of the mixture into the bottom of a 9×13-inch baking dish. Spread rhubarb over crust, then spread the cherry mixture over rhubarb. Stir chopped nuts into the remaining crumb mixture; sprinkle on top.
Bake in the preheated oven until the top is crisp and golden, about 40 minutes.