Cherry Rhubarb Crisp - cooking recipe

Ingredients

2 cups tart cherries, pitted
2 cups rhubarb, sliced into 1/2 ", chunks
1/2 cup sugar
4 tablespoons tapioca starch
1/2 cup butter
1/2 cup brown sugar
1/2 cup unsweetened flaked coconut
1 1/2 cups oatmeal

Preparation

Preheat oven to 375 degrees.
Toss fruit with sugar and tapioca starch, place in bottom of 8x11\" baking dish.
With food processor on pulse or with pastry blender, mix together butter, brown sugar, coconut, and oatmeal until coarse crumbs form.
Place crumbled mixture evenly on top of fruit.
Bake at 375 degrees for 30 minutes or until top is golden brown.