Cranberry-Rhubarb Crisp
Recipe by Spry Contributor
Ingredients
- 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
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Instructions
- Preheat oven to 350F.
- Combine first 7 ingredients (rhubarb through lemon juice) and place in a 3-quart baking dish.
- 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.
- 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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