Cranberry-Rhubarb Crisp

  • Yield 10 servings


9 cups frozen rhubarb, thawed and drained
1 cup dried cranberries
1/3 cup cranberry juice
2 tablespoons cornstarch
1/2 cup granulated sugar
1/4 cup brown sugar
3 tablespoons lemon juice
3/4 cup all-purpose flour
1/2 cup Grapenuts cereal
1/2 cup chopped walnuts
3/4 cup brown sugar
1/2 teaspoon salt
8 tablespoons light butter, chilled and cut into small pieces


  1. Preheat oven to 350F.
  2. Combine first 7 ingredients (rhubarb through lemon juice) and place in a 3-quart baking dish.
  3. Combine flour, Grapenuts, walnuts, brown sugar and salt in a bowl. Add butter and cut in using a pastry blender or 2 knives until mixture resembles coarse meal. Scrape onto top of fruit mixture.
  4. Place dish on a rimmed baking sheet to catch drips. Bake about 1 hour, until top is browned and fruit is bubbly.



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