Cherry Rhubarb Crumble


  • 3 cups pitted cherries
  • 1-1/2 cups chopped rhubarb
  • 3-1/2 Tbsp liquid honey
  • 1 tsp lemon juice
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/2 cup packed brown sugar
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/4 cup cold, unsalted butter
  • 1 pinch salt
  • ice-cream or yogurt for serving


  • 9" x 12" baking pan
  • measuring cups and spoons
  • mixing spoon
  • large mixing bowl

Prep time:




Cook time:

8-10 portions

Recipe submitted by:

BC Tree Fruits

  1. Preheat oven to 375° F. In a 9" x 13" baking pan, combine pitted cherries and chopped rhubarb. Drizzle with honey, lemon juice, almond and vanilla extract. Gently toss to combine well.
  2. In a mixing bowl, mix together brown sugar, flour, rolled oats and salt. Using your fingers cut butter into small pieces and mix with oat mixture until it combines and becomes crumbly. Sprinkle the crumble mixture evenly over the fruit.
  3. Bake in a 375° F oven for 40 to 45 minutes until the fruit is soft and the crumble mixture is golden brown. Serve crumble while still warm with some vanilla ice cream or vanilla yogurt.