Cherry Rhubarb Crunch Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
• Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
• Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

Steps:

• Preheat oven to 350*F Spray a 9 x 13 casserole dish with cooking spray and set aside. In a medium bowl add oats, flour, butter, brown sugar and salt. Using a fork or pasty blender, combine ingredients together until they resemble coarse crumbs. Set aside. In a new bowl combine rhubarb and cherry pie filling. Set aside. In a sauce pan add white sugar, water and cornstarch. Mix well. Cook cornstarch mixture over medium heat until it is clear and thickened. Remove from stove and add vanilla. Stir well. Pour thickened mixture over rhubarb and cherry mixture. Mix well. Scoop out rhubarb mixture into prepared casserole dish. Top with crumbled oatmeal mixture. Bake for 40 minutes or until bubbly and golden. Remove from oven and allow to cool for 10 minutes. Serve plain or with a scoop of vanilla ice cream or whipped cream!

Steps:

• Preheat oven to 375 degrees.
• Toss fruit with sugar and tapioca starch, place in bottom of 8x11" baking dish.
• With food processor on pulse or with pastry blender, mix together butter, brown sugar, coconut, and oatmeal until coarse crumbs form.
• Place crumbled mixture evenly on top of fruit.
• Bake at 375 degrees for 30 minutes or until top is golden brown.