Rhubarb Cherry Crisp

Recipe View 10 mins Prepare the Cherry-Rhubarb Filling: In a medium saucepan, whisk together the granulated sugar and cornstarch. Gradually stir in the cold water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly (about 5-7 minutes). Stir in the cherry pie filling and almond extract. Remove from heat and set aside to cool slightly. (Prep time: 10 minutes)

Recipe View 5 mins Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)

Recipe View 10 mins Make the Crumble Topping: In a medium bowl, whisk together the flour, oats, brown sugar, and salt. Add the cold, cubed butter and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts. (Prep time: 10 minutes)

Recipe View 5 mins Assemble the Crisp: Press 2 cups of the crumble mixture into the bottom of a 9x13-inch baking dish. Scatter the chopped rhubarb evenly over the crust. Spread the cherry mixture over the rhubarb. Sprinkle the remaining crumble topping evenly over the cherry-rhubarb filling. (Prep time: 5 minutes)

Recipe View 45 mins Bake: Bake in the preheated oven until the top is golden brown and the filling is bubbly, about 40-45 minutes. If the topping starts to brown too quickly, tent the dish loosely with foil. (Bake time: 40-45 minutes)

Recipe View 15 mins Cool and Serve: Let the crisp cool for at least 15 minutes before serving. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.