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Cherry Rhubarb Crisp

A delightful dessert combining sweet and tart cherries and rhubarb, perfect for summer and easy to make.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cherries, pitted and halved Fresh or frozen can be used.
  • 2 cups rhubarb, chopped Fresh or frozen can be used.
  • 1 cup granulated sugar Adjust based on fruit sweetness.
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
Topping
  • 1 cup rolled oats
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted Use for best flavor.
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine cherries, rhubarb, granulated sugar, cornstarch, and lemon juice. Pour the fruit mixture into a greased baking dish.
  3. In another bowl, mix together rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
  4. Sprinkle the oat mixture over the fruit.
Baking
  1. Bake for 30-35 minutes until bubbly and golden brown.
  2. Allow to cool slightly before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for 3-4 days.