Nutty Cherry Rhubarb Crisp

I am not a recipe developer at all. But I have been baking and cooking long enough to understand a little bit about what makes recipes work. So I am proud of myself about how well this recipe came out, that I cobbled together from a couple of recipes to make it my own. I had a bunch of cherries that I needed to use up, as well as rhubarb from the CSA. I started searching for rhubarb cherry recipes but didn't come across quite the right thing. This nutty crisp is what I came up with. It is the perfect mix, to me, of fruity/sweet/nutty, and it tastes really good warm or straight from the fridge.

For fruit:

2 1/2 cups cherries, pitted and halved
2 1/2 cups rhubarb, sliced
1 cup brown sugar
2 tablespoons plus 1 teaspoon cornstarch
1/2 tsp salt
1/2 tsp cinnamon


For crispy lid:

1 cup spelt flour (another thing I had from CSA; could easily swap any flour you have)
1/2 cup granulated sugar
1/2 cup shredded coconut
1 cup chopped pecans
1 stick butter, diced.


Preheat oven to 350.

Mix fruit filling items together; set aside.

For topping: combine items in bowl of electric mixer. With mixer on low, add diced butter until entire mixture is moist and crumbly.

Pour fruit into 9x13 pan; sprinkle topping over the fruit. Bake for 1 hour until fruit is bubbling and topping is golden brown.

satisfying afternoon snack