Cherry Rhubarb Crisp
Ingredients
The filling
-
3
cups
cherries, pitted
-
2
cups
chopped rhubarb
-
1
tablespoon
corn starch
The crisp topping
-
1
cup
old fashioned oats
-
2
tablespoons
all purpose flour
-
½
cup
brown sugar
-
¼
teaspoon
cinnamon
-
¼
teaspoon
salt
-
4
tablespoons
unsalted butter, cut into small pieces
-
1
tablespoon
honey
Instructions
- Preheat the oven to 375°F and coat an 8 by 8 baking dish with cooking spray.
- In a medium bowl, combine the cherries, rhubarb, and corn starch, stirring until well coated.
- In another medium bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Add the butter pieces and combine until crumbly. Drizzle in the honey and mix well.
- Pour the fruit mixture into the baking dish and top with the oatmeal crisp mixture.
- Bake for 30-35 minutes until the fruit is soft and the crisp is bubbly. Serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
20mg
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