Best Peach Rhubarb Pie With Oatmeal Crumble Top Recipes

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PEACH RHUBARB CRISP



Peach Rhubarb Crisp image

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

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 154mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.

EVIE'S RHUBARB PIE WITH OATMEAL CRUMBLE



Evie's Rhubarb Pie with Oatmeal Crumble image

Rhubarb is sweetened and topped with a crunchy oat topping in this delicious and easy to make pie. A dear family friend always grew rhubarb and made this pie with her bounty each year. People are skeptical when they hear it is a rhubarb pie without strawberries but after only one taste, they understand the magic of this pie. Serve with vanilla ice cream for added sweetness!

Provided by Lisawas

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

4 cups sliced fresh rhubarb (about 1/2 inch thick)
1 ½ cups white sugar
2 tablespoons quick-cooking tapioca
1 ½ tablespoons butter, melted
1 (9 inch) refrigerated pie crust
½ cup regular rolled oats
¼ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 pinch ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss the rhubarb with 1 1/2 cups of sugar and the tapioca in a large bowl. Drizzle with the melted butter and toss again to coat. Pour the rhubarb into the pie crust, and set aside.
  • Mix together the oats, 1/4 cup sugar, flour, softened butter, and cinnamon in a small bowl until evenly blended. Sprinkle the oat topping over the rhubarb.
  • Bake in the preheated oven for 15 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until rhubarb is tender enough to pierce with a fork, about 30 minutes more. Allow to cool to room temperature before serving.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 63.5 g, Cholesterol 9.5 mg, Fat 11.5 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 145.3 mg, Sugar 44.5 g

RHUBARB PEACH PIE WITH A CRUNCHY MACAROON TOPPING



Rhubarb Peach Pie with a Crunchy Macaroon Topping image

Provided by Food Network

Categories     dessert

Yield 1 (9-inch) pie

Number Of Ingredients 15

1 prebaked 9-inch pie shell made with butter (make rim crust thick so it will not get too dark during it's second baking)
5 tablespoons all-purpose flour
3/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 egg
1 orange, zested and juiced
14 ounces chopped rhubarb
12 ounces peeled, sliced peaches
Topping, recipe follows
2 1/2 cups crumbled coconut macaroons (if you make your own, bake them about
3/4 cup whole pecans
1/4 cup light brown sugar
6 tablespoons cold sweet butter, cut into 1/4-inch cubes

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix together flour, sugars, nutmeg, and salt in a bowl. In a large bowl, beat the egg and orange juice together. Add the rhubarb, peaches, and zest. Sprinkle dry ingredients over the top and toss gently to combine.
  • Pour the filling into the piecrust. Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles.
  • Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.

RHUBARB-PEACH CRISP



Rhubarb-Peach Crisp image

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

Provided by Shanelle

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 8

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

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • 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.
  • 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.
  • Bake in the preheated oven until golden brown on top, about 45 minutes.

Nutrition Facts : Calories 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, Sodium 67.6 mg, Sugar 33.1 g

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