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Rhubarb-Cherry Crunch
Bake: 40 mins at 350°F
Ingredients
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 21 ounce can cherry pie filling
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter
- 4 cups chopped rhubarb
- 1/4 cup chopped nuts
- Ice cream or whipped cream (optional)
Directions
1. Grease a 13x9x2-inch (3-quart rectangular) baking dish. Set aside.
2. In a medium saucepan, stir together granulated sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Stir in cherry pie filling and almond extract. Set aside.
3. In a large bowl, mix flour, oats, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Press 2 cups of mixture onto bottom of prepared baking dish. Spoon rhubarb evenly over crust. Spread with cherry mixture. Combine remaining crumbs and the nuts; sprinkle on top.
4. Bake in a 350 degree F oven for 40 minutes. Serve warm or at room temperature with ice cream or whipped cream, if you like. Makes 12 servings.
