Rhubarb-Peach Crisp recipe

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Ingredients

5 cups chopped rhubarb
1 cup chopped peach
1 ½ cups white sugar, or to taste
¼ cup all-purpose flour
1 cup brown sugar
1 cup quick oats
1 ½ cups all-purpose flour
¾ cup butter

Nutrition Info

280.1 calories
carbohydrate: 48.3 g
cholesterol: 22.9 mg
fat: 9.2 g
fiber: 1.6 g
protein: 2.5 g
saturatedFat: 5.6 g
servingSize: -
sodium: 67.6 mg
sugar: 33.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

  2. Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined, pour into the prepared baking dish and spread into an even layer.

  3. Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs, sprinkle evenly over the rhubarb and peach mixture.

  4. Bake in the preheated oven until golden brown on top, about 45 minutes.

Recipe Yield

16 servings

Recipe Note

This dish is a big hit at my house, especially served warm with ice cream.

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