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Cherry Rhubarb Crisp

Cherry rhubarb crisp with a deep red cherry-rhubarb filling under a golden oat crumble. Baked until the topping turns golden and the fruit is visibly bubbling, then cooled briefly for a sliceable, juicy texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 cup fresh rhubarb Cut into 1/2-inch pieces.
  • 3 cup pitted cherries Fresh or frozen.
  • 1.25 cup sugar
  • 0.25 cup cornstarch
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
Topping
  • 1.5 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar
  • 0.5 cup butter Melted.
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375°F and butter a 9x13-inch baking dish with butter.
  2. Combine rhubarb, cherries, sugar, cornstarch, vanilla extract, and almond extract, then spread the mixture in the dish.
  3. Mix old-fashioned oats, all-purpose flour, brown sugar, melted butter, and cinnamon until well combined.
  4. Spread the oat topping evenly over the fruit mixture.
Bake and cool
  1. Bake at 375°F for 40-45 minutes, until the topping is golden and the filling is bubbling.
  2. Cool for 15 minutes before serving warm.
  3. Serve with vanilla ice cream.

Notes

Pro tip: If using frozen cherries and/or frozen rhubarb, bake straight from frozen for consistent bubbling; stir the filling lightly before topping so the cornstarch coats evenly. Store leftovers covered in the refrigerator up to 4 days; reheat portions in the oven or microwave until warmed through. Freezing: yes, freeze baked crisp in an airtight container up to 2 months and reheat at 350°F until hot. Dietary swap: for a gluten-light option, use an oat-based flour blend in place of all-purpose flour.