Best Rhubarb And Peach Crisp Recipes

Rhubarb and Peach Crisp image

Yield Serves 6

Number Of Ingredients 17

For topping
2/3 cup old-fashioned oats
2/3 cup packed dark brown sugar
1/2 cup all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup hazelnuts, toasted, husked, chopped
For filling
4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2)
1 16-ounce package frozen sliced peaches, thawed, drained
1 cup sugar
2 tablespoons quick-cooking tapioca
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
Pinch of ground nutmeg
Vanilla frozen yogurt

Steps:

Make topping:
Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture begins to clump together. Mix in hazelnuts. (Can be prepared 3 hours ahead. Cover and chill.)
Make filling:
Combine all ingredients except frozen yogurt in large bowl. Let stand 1 to 3 hours.
Position rack in center of oven and preheat to 375°F. Butter 8 x 8 x 2-inch glass baking dish. Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering completely. Bake until fruit is tender, juice bubbles thickly around sides and topping begins to brown slightly, about 40 minutes.
Remove crisp from oven. Preheat broiler. Broil heat just until topping is crisp and golden, watching closely, about 2 minutes. Transfer to rack and cool about 30 minutes. Serve warm with frozen yogurt.

Peach, Rhubarb and Ginger Crisp Recipe - (4.8/5) image

Provided by GratefulSea

Number Of Ingredients 14

FILLING
2 cups sliced peaches or nectarines (1/2-inch slices), fresh or frozen, peeled if desired
2 cups sliced rhubarb (1/2-inch slices) or blueberries, fresh or frozen
1/4 cup packed light brown sugar
1 tablespoon minced crystallized ginger
TOPPING
1 cup old-fashioned rolled oats
1/2 cup chopped pecans
1/4 cup white whole-wheat flour
1/4 cup packed light brown sugar
1 tablespoon minced crystallized ginger
1/8 teaspoon salt
2 tablespoons butter, melted
1 tablespoon canola oil

Steps:

Preheat oven to 350°F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray. To prepare filling: Toss peaches (or nectarines) and rhubarb (or blueberries) with brown sugar and crystallized ginger. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to the prepared baking dish and spread in an even layer. To prepare topping: Combine oats, pecans, flour, brown sugar, crystallized ginger and salt in a medium bowl. Drizzle butter and oil over the mixture and stir until evenly moistened. Sprinkle the topping over the fruit. Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving. Source: EatingWell.com