Rhubarb Cherry Crisp

Step 1
Stir sugar and cornstarch together in a saucepan over medium heat. Stir in cold water and cook, stirring constantly, until thick and bubbly. Stir in cherry pie filling and almond extract. Set aside to cool.

Step 2
Preheat the oven to 350 degrees F (175 degrees C).

Step 3
Mix flour, oats, brown sugar, and salt in a medium bowl. Cut in margarine or butter until mixture is evenly crumbly. Press 2 cups of the mixture into the bottom of a 9×13-inch baking dish. Spread rhubarb over crust, then spread the cherry mixture over rhubarb. Stir chopped nuts into the remaining crumb mixture; sprinkle on top.

Step 4
Bake in the preheated oven until the top is crisp and golden, about 40 minutes.