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
Peach Rhubarb Crisp
Rhubarb
Peach Rhubarb Crisp
Prep Time
20 min
Cook Time
30 min
Yield
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.
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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