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Cherry Rhubarb Crisp

Cherry rhubarb crisp with a juicy deep-red cherry-rhubarb filling and a golden oat crumble topping. Bakes until the filling bubbles and the topping turns crisp, then cools briefly for clean, scoopable servings.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

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
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 for easy release.
  2. Combine fresh rhubarb, pitted cherries, sugar, cornstarch, vanilla extract, and almond extract, then spread the fruit mixture evenly in the dish.
  3. Mix old-fashioned oats, all-purpose flour, brown sugar, melted butter, and cinnamon until the topping looks evenly crumbly.
  4. Spread the oat topping evenly over the fruit mixture so it covers most of the surface.
  5. Bake for 40-45 minutes at 375°F until the topping is golden and the filling is visibly bubbling at the edges.
Cool and serve
  1. Cool the crisp for 15 minutes so the filling thickens slightly before serving.
  2. Serve warm with vanilla ice cream so the jewel-toned filling contrasts with the crisp oat topping.

Notes

For best set, let the crisp rest the full 15 minutes before scooping. Store covered in the refrigerator up to 4 days; reheat portions at 350°F until warm. Freezing is not ideal because the cornstarch-thickened filling can soften after thawing. If you need a dairy-free option, use a plant-based butter substitute for the crumble.