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Peach Rhubarb Crisp

When a visit to the local farmers market left me with an abundance of quickly ripening peaches and a few stalks of rhubarb, I created this sweet-tart recipe. —Sandy Kimble, Salinas, California
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon grated lemon zest
  • 1/8 teaspoon salt
  • 3 cups sliced fresh or frozen rhubarb
  • 2-1/2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 5 tablespoons cold butter

Directions

  • In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish.
  • In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 each: 278 calories, 8g fat (5g saturated fat), 19mg cholesterol, 154mg sodium, 52g carbohydrate (38g sugars, 3g fiber), 3g protein.

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