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Cherry rhubarb crisp a la mode - Flour Covered Apron

Cherry Rhubarb Crisp

Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 generous helpings


Fruit Filling

  • 2 cups rhubarb, chopped
  • 3 cups cherries, pitted and halved
  • 1/3 cup sugar
  • 1 tbsp cornstarch
  • 1/2 tsp ground ginger
  • 1 tsp lemon juice

Crisp Topping

  • 1 cup flour
  • 3/4 cup old fashioned oats
  • 1/4 cup shredded unsweetened coconut
  • 1/3 cup brown sugar
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 cup butter, cubed


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Combine all fruit filling ingredients in a medium bowl, mix until juices begin to release, and set aside.

  3. Combine flour, oats, coconut, sugars, and spices in another medium size bowl.

  4. Add butter cubes and, using your hands (or a pastry blender if you prefer), quickly work the butter cubes into the mixture until incorporated. Mixture will be crumbly.

  5. Stir fruit mixture again and pour into a large pie dish, or a square 8x8 baking dish. Sprinkle crisp topping evenly over the fruit mixture.

  6. Bake in preheated oven for 35 minutes, or until topping is golden brown and juices from fruit are bubbling on top.

  7. Let cool in pan for at least 15 minutes. Serve warm, topped with vanilla ice cream if desired.