Rhubarb Cherry Crisp

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Use a small piece of the margarine or butter to grease a 9x13-inch baking dish.

2. In a medium saucepan, whisk the white sugar and cornstarch together, then gradually whisk in the cold water until smooth.

3. Stir in the cherry pie filling and bring to a simmer over medium heat, stirring often, until thickened, about 5 minutes. Remove from heat.

4. Stir the almond extract and chopped fresh rhubarb into the hot cherry mixture, then spread it evenly in the prepared baking dish.

5. In a bowl, combine the all-purpose flour, rolled oats, packed brown sugar, salt and chopped pecans or walnuts.

6. Cut in the remaining margarine or butter with a fork or your fingertips until the topping is crumbly and holds together when pressed.

7. Sprinkle the crumb topping evenly over the fruit filling.

8. Bake for 40 minutes, until the filling is bubbling around the edges and the topping is golden brown. Cool slightly before serving.