Tuesday, August 21, 2012

Cherry-Rhubarb Crisp

 When I canned cherry-rhubarb pie filling, there was one jar that didn't fit in the canner. So I put that one in the frig and made cherry-rhubarb crisp with it. Here's the recipe I used.

Cherry-Rhubarb Crisp

1     cup Whole Wheat Pastry Flour
3/4  cup  Oats
1     cup  Brown Sugar
1/2  cup Melted Butter
1     tsp  Cinnamon
1     qt jar Cherry-Rhubarb Pie Filling (recipe from Simply Canning website)

1. Preheat oven to 350*F.
2. In a medium bowl combine first five ingredients until crumbly.
3. Press half of mixture into a 8" or 9" square pan.

4. Spread pie filling evenly over bottom layer.
5. Top with remaining mixture.

6. Bake at 350 for about 35 minutes or until it is bubbling around the edges and it looks a darker    brown. It won't become crispy until it cools.

You may notice there is a little missing in the left hand corner,
 I had to try it when it cooled to make sure it was good:)


Rural Thursday Blog Hop


  1. Cherries are so good right now - we ate a bunch this week!

  2. ooohhhh, and with some vanilla bean ice cream...? Yes, please.
    visiting via Rural Thursday Blog Hop.

  3. That looks fantastic -- my rhubarb bit the dust in early June due to the heat. Thanks for sharing at RT this week, Shannon.


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