Cherry Rhubarb Crisp

Two white plates with the crisp and spoons on them

This cherry rhubarb crisp recipe is simply scrumptious. It perfectly balances the sweet of the cherry with the sour of the rhubarb. Top those off with crispy goodness and you have the perfect dessert!

Course Desserts

Cuisine American

Keyword cherry crisp, cherry rhubarb crisp

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 192kcal

Author Elaine Benoit

Equipment

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 and get your 13" x 9" pan.
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.
3 cups bing cherries, 3 cups rhubarb, 1/2 cup brown sugar, 1 tablespoon cornstarch
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.
1/2 cup brown sugar, 2/3 cup flour, 2/3 cup rolled oats, 6 tablespoons butter
Sprinkle topping and press it on top of the fruit. Place the baking dish with the cherry rhubarb crisp in the oven and bake for 30 minutes. The topping should be slightly browned and the fruit juices bubbling.
Let rest for 10 minutes before serving.
Serve, eat, and 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 as instant oats are too delicate

Nutrition