Rhubarb-Peach Crisp

A simple, sweet-tart Rhubarb-Peach Crisp you can make in under an hour.

introduction

This Rhubarb-Peach Crisp mixes tart rhubarb and sweet peaches for a warm, homey dessert; for a similar simple peach-only version see easy peach crisp with fresh peaches.

why make this recipe

This recipe is quick and simple. It uses fresh fruit and pantry staples. The topping is crunchy and the fruit fills and bubbles. It is a good dessert for family meals, potlucks, or a warm treat on a cool night.

how to make Rhubarb-Peach Crisp

Toss the fruit with sugar, cornstarch, and vanilla. Put the fruit in a baking dish. Mix oats, flour, brown sugar, butter, and spices until crumbly. Spread the crumb mix over the fruit. Bake until the fruit bubbles and the top turns golden. Let it cool a bit so the juices set before you serve.

Ingredients :

• 2 cups fresh rhubarb, chopped
• 2 cups fresh peaches, sliced
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the rhubarb, peaches, granulated sugar, cornstarch, and vanilla extract. Toss until well coated and pour into a greased baking dish.
3. In another bowl, mix the oats, flour, brown sugar, melted butter, cinnamon, and salt. Stir until crumbly.
4. Sprinkle the oat mixture over the fruit layer in the baking dish.
5. Bake for 30-35 minutes, or until the top is golden brown and the fruit is bubbling.
6. Allow to cool slightly before serving.

how to serve Rhubarb-Peach Crisp

Serve warm. Add a scoop of vanilla ice cream or a dollop of whipped cream if you like. You can also serve it with a spoonful of plain yogurt for a lighter touch.

how to store Rhubarb-Peach Crisp

Let the crisp cool to room temperature. Cover it tightly or store in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 300°F (150°C) for 10–15 minutes to keep the topping crisp.

tips to make Rhubarb-Peach Crisp

• Use ripe but firm peaches so they hold shape while baking.
• Cut rhubarb into even pieces so it cooks evenly.
• If the peaches are very sweet, reduce the granulated sugar by 1–2 tablespoons.
• For a crisper topping, bake a few extra minutes and watch so it does not burn.
• Let the crisp rest 10 minutes after baking so the juices thicken.

variation (if any)

• Add 1/4 cup chopped nuts (walnuts or pecans) to the topping for extra crunch.
• Stir 1/4 teaspoon ginger into the fruit mix for warm spice.
• Use frozen peaches if fresh are not available; thaw and drain excess liquid before mixing.

FAQs

Q: Can I use frozen fruit?
A: Yes. Thaw and drain frozen peaches and rhubarb before mixing. You may need a little less cornstarch if fruit is not very juicy.

Q: Can I make this ahead?
A: Yes. Assemble the crisp, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes to the bake time if cold.

Q: Can I make it gluten-free?
A: Yes. Use gluten-free oats and a gluten-free flour blend in place of the all-purpose flour.

Q: How do I know when it is done?
A: The top should be golden brown and the fruit should bubble up around the edges.

Q: Can I double the recipe?
A: Yes. Use a larger baking dish and check the bake time; you may need 5–10 more minutes.

Rhubarb-Peach Crisp

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple, sweet-tart Rhubarb-Peach Crisp that combines tart rhubarb and sweet peaches, topped with a crunchy crumble.

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Ingredients

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• 2 cups fresh rhubarb, chopped
• 2 cups fresh peaches, sliced
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine the rhubarb, peaches, granulated sugar, cornstarch, and vanilla extract in a mixing bowl and toss until well coated.
3. Pour the fruit mixture into a greased baking dish.
4. Mix the oats, flour, brown sugar, melted butter, cinnamon, and salt in another bowl until crumbly.
5. Sprinkle the oat mixture over the fruit layer in the baking dish.
6. Bake for 30-35 minutes, or until the top is golden brown and the fruit is bubbling.
7. Allow to cool slightly before serving.

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Notes

Serve warm with vanilla ice cream or whipped cream. Can be stored in the fridge for up to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 15mg