Cherry Rhubarb Crisp
Tart cherries and rhubarb make the perfect summer dessert! This Cherry Rhubarb Crisp from Jess in the Kitchen is a fresh, easy twist on a classic.
Ingredients
- 2 ½ cups diced rhubarb
- 2 ½ cups pitted sour cherries
- ⅓ cup white sugar
- ½ cup flour + 1 tablespoon divided
- ⅔ cup brown sugar
- 1 cup old fashioned oats
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ cup butter melted
Instructions
- Heat the oven to 375 degrees F. Grease the bottom and sides of an 8 inch square baking pan.
- Combine the rhubarb and sour cherries in a bowl. Sprinkle with white sugar and 1 tablespoon flour. Stir to coat the fruit. Set aside.
- Meanwhile, combine the remaining flour, brown sugar, oats, salt, and nutmeg in another bowl. Stir well. Drizzle in the melted butter and stir to combine.
- Once the sugar has pulled some juice from the rhubarb (about 5-10 minutes), spread the fruit in the prepared pan. Sprinkle the flour and oat mixture over the fruit.
- Bake for about 35-40 minutes, until the topping is golden brown. Serve on its own or with cream, vanilla Greek yogurt, and ice cream.
Notes
Really, any combination of 5 cups of rhubarb and cherries will work. Use what you have!
Tried this recipe?Let us know how it was!