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Peach Rhubarb Crisp Recipe
Peach Rhubarb Crisp Recipe photo by Taste of Home

Peach Rhubarb Crisp Recipe

Read Reviews (4)
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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons King Arthur Unbleached 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 King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Peach Rhubarb Crisp in Taste of Home April/May 2006, p31

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.

Reviews for Peach Rhubarb Crisp(4)

AVERAGE RATING
   (4)
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MY REVIEW
Reviewed Apr. 9, 2010

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.

MY REVIEW
Reviewed Aug. 16, 2009

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.

MY REVIEW
Reviewed May. 30, 2009

Thanks for posting the recipe.Sounds very good.

MY REVIEW
Reviewed May. 30, 2009

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?

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