CHERRY RHUBARB CRISP

Steps:

• 1. To make the crust: In a bowl mix together, the oatmeal, brown sugar, flour, and salt.
• 2. Cut in the pieces of butter, with either a fork or pastry blender, until mixture becomes crumbly (like a streusel topping).
• 3. Press half of the crumb mixture into an ungreased 13x9x2-inch glass baking dish. (I probably added 2/3's of the crumb mixture.)
• 4. To make the filling: In a large saucepan (I used a 3-quart saucepan), add the granulated sugar, cornstarch, and water. Stir until blended, then bring to a boil over medium-high heat; stirring continuously, and until the mixture thickens. The mixture should thicken within 3 minutes. (At least mine did.)
• 5. Once the mixture has thickened, thoroughly stir in the extracts and pie filling.
• 6. Now spread the rhubarb over the crust, then spoon the cooked pie filling on top, and sprinkle on the remaining crumb mixture.
• 7. Lastly, top the crumb mixture with the chopped pecans.
• 8. Bake in a 350º oven for 45-55 minutes. (I baked mine for 55 minutes.)
• 9. Serve warm with vanilla ice cream. (Refrigerate any leftovers.)
• 10. Enjoy refrigerated leftovers with either Reddi Wip, or Cool Whip Whipped Topping.