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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
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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