Description
A delightful Rhubarb-Peach Crisp that combines the tartness of rhubarb with the sweetness of peaches, topped with a buttery oat crumble for a perfect dessert.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 2 cups peaches, peeled and sliced
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, sliced peaches, granulated sugar, cornstarch, and vanilla extract. Mix well and set aside.
- In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, and ground cinnamon.
- Pour the melted butter into the oat mixture and stir until crumbly.
- Spread the fruit mixture evenly in a 9×13-inch baking dish.
- Sprinkle the oat crumble over the top of the fruit mixture.
- Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.
- Allow to cool for a few minutes before serving.
Notes
- Serve warm with vanilla ice cream for an extra treat.
- Feel free to adjust sugar based on the sweetness of the peaches.
- This recipe can be made with frozen rhubarb and peaches; just adjust the baking time as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg