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Peach Rhubarb Crisp

 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
6-8 ServingsPrep: 20 min. Bake: 30 min.

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.

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Peach Rhubarb Crisp (continued)

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.