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Cherry Rhubarb Crisp

Cherry rhubarb crisp with a bubbling red fruit filling and a golden oat crumble topping. Baked until the topping is crisp and the rhubarb softens for a classic summer dessert texture.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For filling
  • 3 cup fresh rhubarb cut into 1/2-inch pieces
  • 3 cup pitted cherries fresh or frozen
  • 1.25 cup sugar
  • 0.25 cup cornstarch
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
For topping
  • 1.5 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar
  • 0.5 cup butter melted
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375°F and butter a 9x13-inch baking dish.
  2. Combine rhubarb, pitted cherries, sugar, cornstarch, vanilla extract, and almond extract, then spread the mixture in the dish.
  3. Mix old-fashioned oats, all-purpose flour, brown sugar, melted butter, and cinnamon until well combined.
  4. Spread the oat topping evenly over the fruit mixture so the surface is covered.
  5. Bake for 40-45 minutes at 375°F until the topping is golden and the filling is bubbling at the edges.
Cool and serve
  1. Cool the crisp for 15 minutes before serving warm.
  2. Serve with vanilla ice cream on top.

Notes

For the juiciest filling, use evenly cut rhubarb pieces (about 1/2-inch) so they soften at the same rate as the cherries. Refrigerate covered for up to 4 days; rewarm in a 325°F oven until hot. Freezing is yes—freeze baked and cooled crisp up to 2 months, then thaw overnight and reheat. If you want a dairy-light option, use plant-based butter in the topping for a similar crumb.