Rhubarb-Peach Crisp

why make this recipe

This Rhubarb-Peach Crisp is simple, fast, and full of flavor. The tart rhubarb and sweet peaches balance well. The oat topping gives a nice crunch. You can make it with fresh fruit in summer. It needs small time and few ingredients.

introduction

This crisp is warm, homey, and easy to share. If you like a mix of sweet and tart in a baked dish, you might also enjoy a savory snack like crispy baked potato skins with bacon and green onions.

how to make Rhubarb-Peach Crisp

1. Preheat the oven and get a baking dish ready.
2. Mix the fruit with sugar, cornstarch, and vanilla until the fruit is coated.
3. Put the fruit in the baking dish in one even layer.
4. In another bowl, mix oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
5. Sprinkle the oat mixture over the fruit to cover it.
6. Bake until the top is golden and the fruit bubbles.
7. Let it cool a bit before you serve.

Ingredients :

• 2 cups fresh rhubarb, chopped
• 2 cups fresh peaches, sliced
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Directions :

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the rhubarb, peaches, granulated sugar, cornstarch, and vanilla extract. Toss until well coated and pour into a greased baking dish. In another bowl, mix the oats, flour, brown sugar, melted butter, cinnamon, and salt. Stir until crumbly. Sprinkle the oat mixture over the fruit layer in the baking dish. Bake for 30-35 minutes, or until the top is golden brown and the fruit is bubbling. Allow to cool slightly before serving.

how to serve Rhubarb-Peach Crisp

Serve warm for best taste. Add a scoop of vanilla ice cream or a dollop of whipped cream. A small spoon of yogurt works too. Cut into squares or scoop into bowls.

how to store Rhubarb-Peach Crisp

Cover the cooled crisp and keep it in the fridge for up to 4 days. Reheat in the oven at 325°F (160°C) until warm, about 10-15 minutes. You can also freeze the baked crisp in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Rhubarb-Peach Crisp

• Use firm but ripe peaches for best texture.
• Chop rhubarb in even pieces so it cooks the same as the peaches.
• If your peaches are very sweet, cut the granulated sugar a little.
• For extra crunch, toast the oats lightly before mixing with the butter.
• Let the crisp rest a few minutes after baking so the fruit sets.

variation (if any)

• Add 1/4 cup chopped nuts (walnuts or pecans) to the topping.
• Stir 1/4 teaspoon nutmeg or ginger into the oat mix for warm spice.
• Use frozen peaches and rhubarb if fresh are not available; increase baking time by 5-10 minutes.

FAQs

Q: Can I use frozen fruit?
A: Yes. Thaw and drain excess juice, then follow the same steps. You may need a few extra minutes in the oven.

Q: Is this recipe very sweet?
A: It is mildly sweet. You can reduce the granulated or brown sugar a little if you prefer less sweet.

Q: Can I make the topping dairy free?
A: Yes. Use melted coconut oil or a dairy-free butter substitute instead of unsalted butter.

Q: What size baking dish should I use?
A: A 8×8 inch or similar size baking dish works well for this amount.

Q: Can I make this ahead?
A: You can assemble it and refrigerate for a few hours before baking, or bake and store in the fridge to reheat later.

Rhubarb-Peach Crisp

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful mix of tart rhubarb and sweet peaches topped with a crunchy oat mixture, perfect for sharing warm.

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Ingredients

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• 2 cups fresh rhubarb, chopped
• 2 cups fresh peaches, sliced
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the rhubarb, peaches, granulated sugar, cornstarch, and vanilla extract. Toss until well coated and pour into a greased baking dish.
3. In another bowl, mix the oats, flour, brown sugar, melted butter, cinnamon, and salt. Stir until crumbly.
4. Sprinkle the oat mixture over the fruit layer in the baking dish.
5. Bake for 30-35 minutes, or until the top is golden brown and the fruit is bubbling.
6. Allow to cool slightly before serving.

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Notes

Serve warm, optionally with vanilla ice cream or whipped cream. Store in the fridge for up to 4 days or freeze for 2 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 15mg