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+ servings
Two white plates with the crisp and spoons on them
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Cherry Rhubarb Crisp

The combination of sweet cherry and sour rhubarb in this recipe is exquisite!
Course Desserts
Cuisine American
Keyword cherry crisp, cherry rhubarb crisp
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Calories 192kcal

Ingredients

Fruit

  • 3 cups bing cherries pitted and cut in half
  • 3 cups rhubarb (3 large stalks) cut in slices
  • 1/2 cup brown sugar not packed
  • 1 tablespoon cornstarch

Crisp layer

  • 1/2 cup brown sugar not packed
  • 2/3 cup flour
  • 2/3 cup rolled oats not instant
  • 6 tablespoons butter cut into small pieces

Instructions

  • Preheat oven to 375 F
  • Place the cherries, rhubarb, 1/2 cup brown sugar and cornstarch in the mixing bowl and stir until completely mixed.  Transfer fruit mixture in baking dish
  • Wash and dry mixing bowl or use a new one and place 1/2 cup brown sugar, oats, flour and butter into the bowl.  Use either your hands or a dough cutter to mix the ingredients together.  You want the butter to form into little balls and the mix to be crumbly
  • Press on top of the fruit and place the baking dish with the cherry rhubarb crisp in the oven and bake for 30 minutes
  • Let rest for 10 minutes before serving
  • Spoon some on plates
  • Eat
  • Enjoy

Notes

Helpful tips
  • Use firm but ripe plump cherries
  • I find the best rhubarb can be found at farmer's markets
  • You don't need as much sugar to sweeten this delicious crisp as cherries are naturally sweet
  • Crisps are best served warm but I've been known to eat it cold and it's still delicious
  • Use rolled oats.  Instant oats are too delicate

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 212mg | Fiber: 1g | Sugar: 22g | Vitamin A: 230IU | Vitamin C: 4.9mg | Calcium: 51mg | Iron: 0.8mg