Rhubarb-Cherry Crumble

Total Time
52 min
15 min
25 min


cooking spray

1 spray(s)

uncooked rhubarb

2 cup(s), in 3/4- to 1-inch pieces

frozen sweetened cherries

2 cup(s), thawed, or pitted fresh


½ cup(s), cherry variety

white all-purpose flour

½ cup(s)

white all-purpose flour

2 Tbsp

old-fashioned rolled oats

½ cup(s)

dark brown sugar

cup(s), packed

ground cinnamon

½ tsp

ground nutmeg

¼ tsp

table salt

¼ tsp

unsalted butter

4 Tbsp, cold, cut into pieces


  1. Preheat oven to 375°F. Spray 2-quart baking dish with nonstick spray.
  2. Stir together rhubarb, cherries, and preserves in large bowl. Add 2 tablespoons of flour and stir until fruit is coated. Spoon into prepared baking dish; set aside.
  3. Stir together remaining 1/2 cup flour, the oats, brown sugar, cinnamon, nutmeg, and salt in medium bowl. With pastry blender or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.
  4. Spoon crumb topping over fruit. Bake until fruit is bubbly, 25–30 minutes. Let cool about 10 minutes before serving.
  5. Per serving: about 3/4 cup


Fresh rhubarb and sweet cherries are harbingers of spring. Tart and crunchy when raw, rhubarb turns soft and flavorful when baked. Substitute raspberry or apricot preserves for the cherry preserves to bring in a different flavor element, if you like.

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