Baked Cherry Rhubarb Crisp
Indulge in a delightful Baked Cherry Rhubarb Crisp with a crispy oat topping, sweet cherry-rhubarb filling, and a hint of almond extract. This family favorite will convert any rhubarb skeptic with its irresistible flavors and textures.
Instructions
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1
Preheat oven to 350°F. In a large bowl, combine the oats, brown sugar, flour, and salt. Cut in the cold butter until the mixture is crumbly. Press 2 cups of the crumb mixture into a greased 13x9-inch baking dish. Top with the diced rhubarb.
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2
In a saucepan, combine the sugar and cornstarch. Stir in the water and cook until the mixture is thickened and clear. Stir in the almond extract and the cherry pie filling. Spoon the filling over the rhubarb. Combine the remaining crumb mixture with the chopped walnuts and sprinkle over the top.
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3
Bake for 40-45 minutes, or until the filling is bubbly and the topping is lightly browned. Serve warm, optionally with a scoop of vanilla ice cream.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
