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Peach Rhubarb Crisp Recipe

Peach Rhubarb Crisp Recipe photo by Taste of Home

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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

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Peach Rhubarb Crisp Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
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 peel, salt, rhubarb and peaches. Transfer to a greased 11-in. x 7-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. Yield: 6-8 servings.

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.

Nutritional Facts 1 serving (1 each) equals 278 calories, 8 g fat (5 g saturated fat), 19 mg cholesterol, 154 mg sodium, 52 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Peach Rhubarb Crisp in Taste of Home April/May 2006, p31

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Peach Rhubarb Crisp

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Reviewed on Apr. 09, 2010 by daisey5

I had the rhubarb but not the peaches so I used two cans of peaches, drained. Otherwise I followed the recipe exactly. It turned out very good.

Reviewed on Aug. 16, 2009 by summerdeepa

This is terrific and very easy to make. I followed the recipe to the letter, because I've never made a crumble before. I used fresh peaches from our local farmer's market -- not all of them were fully ripe but it didn't seem to make a difference. The crumble came out pleasantly tart, with just the right amount of sweetness. I added a handful of hazelnuts to the topping, which turned out well. Highly recommend -- I'll definitely make this again.

Reviewed on May. 30, 2009 by sauregurke

Thanks for posting the recipe.Sounds very good.

Reviewed on May. 30, 2009 by dmv35

this is the most amazing combination for a crisp. I have this receipe but can not figure out which taste of home book its in, does anyone know?