Peach Rhubarb Crisp

Name: Peach Rhubarb Crisp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 3/4 cup sugar; 3 tablespoons all-purpose flour; 1/2 teaspoon ground nutmeg; 1/2 teaspoon grated lemon zest; 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; TOPPING:; 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

Total Time Prep: 20 min. Bake: 30 min.

Yield 8 servings

Contest Winner

Test Kitchen Approved

Peach rhubarb crisp brings the bright flavors of summer to your next family picnic, summer gathering or backyard cookout. Served either warm or cold, it's sure to be the highlight of any event.

Ingredients

3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon zest
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
TOPPING:
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

Directions

In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-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.

Nutrition Facts

1 each: 278 calories, 8g fat (5g saturated fat), 19mg cholesterol, 154mg sodium, 52g carbohydrate (38g sugars, 3g fiber), 3g protein.

When a visit to the local farmers market left me with an abundance of quickly ripening peaches and a few stalks of rhubarb, I created this sweet-tart recipe. —Sandy Kimble, Salinas, California

Recipe Creator