Cherry Rhubarb Crisp with White Wine

For the crisp filling

In a small bowl, combine the cornstarch, 1/4 cup [50 g] granulated sugar, and cinnamon.

In a large bowl, combine the sweet cherries and rhubarb. Pour the cornstarch mixture over the top of the fruit and toss to combine.

In a medium saucepan, combine the white wine, remaining 1/2 cup [100 g] granulated sugar, vanilla bean seeds, vanilla bean pod, and salt. Bring to a boil over medium-high heat. Add the butter, vanilla extract (if not using seeds and pod), and lemon juice, and stir to combine. Remove the vanilla bean pod (if using) and discard.

Pour the white wine mixture over the fruit in the bowl, and stir to combine. Let the mixture cool slightly.

For the streusel

Adjust oven racks to the middle upper and lower positions. Preheat the oven to 400°F [200°C]. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle, combine the flour, oats, granulated and brown sugars, and salt. With the mixer running on low, add the butter, 1 tablespoon at a time, until the mixture comes together but still is quite crumbly. Pour the mixture into the prepared pan in an even layer.

Pour the cherry-rhubarb mixture into a 9 by 13 in [23 by 33 cm] baking dish and place in the oven on the upper middle rack. Place the streusel on the lower middle rack. Let the streusel bake for 8 minutes, then remove from the oven and cool slightly. Let the fruit bake for 10 to 15 more minutes after the streusel is removed, until the liquid from the fruit begins bubbling at the sides of the dish (see notes). Carefully remove the pan from the oven, and top the fruit evenly with the streusel. Bake for 15 to 20 more minutes, until the fruit is soft, the liquid is thick and bubbly, and the streusel is golden brown.

Transfer the baking dish to a wire rack and let cool slightly before serving. Serve with whipped cream or ice cream, if desired.