Description
Cherry Rhubarb Crisp is a delightful summer dessert that perfectly balances the tartness of rhubarb with the sweetness of cherries. Topped with a crunchy oatmeal crisp, this treat is not only easy to make but also ideal for warm weather gatherings, family picnics, or cozy nights at home. The combination of flavors and textures elevates this dessert, making it a favorite among fruit lovers. Serve it warm with vanilla or coconut ice cream for an indulgent experience that everyone will enjoy!
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup plant-based margarine
- 1 cup brown sugar
- 4 cups rhubarb, cut into pieces
- 1 can cherry pie filling (21 ounces)
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9 x 13 casserole dish by spraying it with cooking spray.
- In a medium bowl, combine oats, flour, plant-based margarine, brown sugar, and salt using a fork or pastry blender until crumbly.
- In another bowl, mix chopped rhubarb and cherry pie filling.
- In a saucepan, combine white sugar, water, and cornstarch over medium heat until thickened.
- Stir in vanilla and pour over the fruit mixture; gently combine.
- Scoop the fruit mixture into the casserole dish and top with the oatmeal mixture.
- Bake in the oven for about 40 minutes until bubbly and golden brown.
- Allow to cool for about 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 28g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg