Peach Rhubarb Crisp

Name: Peach Rhubarb Crisp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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 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.

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.

Nutrition Facts

1 each: 278 calories, 8g fat (5g saturated fat), 19mg cholesterol, 154mg sodium, 52g carbohydrate (38g sugars, 3g fiber), 3g protein.

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

Reviews

Click stars to rate

Average Rating:

Dawn

Jul 17, 2017

Very good! Using fresh rhubarb and peaches makes it so much better. The only thing I would do it not put as much nutmeg....just a personal preference.
19Newman

Aug 20, 2015

Awesome, D-Licious! definitely a recipe i'll make again!
Xena7751

Jun 27, 2015

This was fantastic. The combo of the rhubarb and the peaches was perfect. Yum!
blhenn

Jun 4, 2014

Oh my word this was fantastic! It is a quite simple crisp but dang it's good. I did not use any canned ingredients, my peaches, rhubarb and lemon peel were all fresh. The combination of ingredients for the peaches and rhubarb is great with the hint of lemon peel and the crumb topping is just as great. This is now my "go-to" crisp.
daisey5

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.
summerdeepa

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.
sauregurke

May 30, 2009

Thanks for posting the recipe.Sounds very good.
dmv35

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?