Peach Rhubarb Crisp

By GmaJan12

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.