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Peach Rhubarb Crisp

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Ingredients

  • TOPPING:
  • 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
  • 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

Details

Servings 6

Preparation

Step 1

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.

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.

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