Peach Rhubarb Crisp
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
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
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3/4 cup sugar
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3 tablespoons all-purpose flour
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1/2 teaspoon ground nutmeg
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1/2 teaspoon grated lemon zest
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1/8 teaspoon salt
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3 cups sliced fresh or frozen rhubarb
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2-1/2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
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TOPPING:
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1/2 cup all-purpose flour
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1/2 cup old-fashioned oats
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1/2 cup packed brown sugar
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3/4 teaspoon ground cinnamon
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1/8 teaspoon salt
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5 tablespoons cold butter
Directions
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1.
In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish.
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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.
Nutrition Facts
1 each: 278 calories, 8g fat (5g saturated fat), 19mg cholesterol, 154mg sodium, 52g carbohydrate (38g sugars, 3g fiber), 3g protein.
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