Rhubarb Cherry Crisp
FILLING:
1 cup white sugar
3 tablespoons cornstarch
1 cup cold water
1 (21 ounce) can cherry pie filling
1/2 teaspoon almond extract
4 cups chopped fresh rhubarb
CRUST: 1 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
1/4 teaspoon salt
1/2 cup margarine or butter
1/4 cup finely chopped pecans or walnuts
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.
Preheat the oven to 350 degrees F (175 degrees C).
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.
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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