Peach, Rhubarb and Ginger Crisp

In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger, and it's unbelievably good! (If you’re not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination—if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert. Refrigerate the topping in an airtight container for up to 1 week or freeze for up to 6 months. I substituted 1 cup of blueberries for 1 cup of the peaches, and would definitely do that again because it was so pretty. Photo is my own.

Find all the pictures we have received for this Peach, Rhubarb and Ginger Crisp recipe.

You can also send us your own pictures for this recipe by clicking on the link below.