Rhubarb Cherry Crisp

Ingredients

• 1 cup white sugar
• 3 tablespoons cornstarch
• 1 cup cold water
• 1 (21 ounce) can cherry pie filling
• 0.5 teaspoon almond extract
• 4 cups chopped fresh rhubarb
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 cup packed brown sugar
• 0.25 teaspoon salt
• 0.5 cup margarine or butter
• 0.25 cup finely chopped pecans or walnuts

Steps

1. Combine sugar and cornstarch in a saucepan over medium heat. Stir in cold water and cook, stirring constantly, until thick and bubbly. Stir in cherry pie filling and almond extract; set aside to cool.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Press 2 cups crust mixture into a 9×13-inch baking dish.
4. Scatter rhubarb over crust; spread cherry mixture over rhubarb. Stir chopped nuts into remaining crust mixture; sprinkle on top of cherry-rhubarb mixture.
5. Bake in the preheated oven until top is crisp and golden, about 40 minutes.