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Rhubarb-Peach Crisp

Rhubarb-Peach Crisp

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Shanelle

Shanelle

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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.
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Reviews

thecatlady
19

thecatlady

5/21/2012

I had less rhubarb and more peaches, so I used 3 cups of each (still equaled the same 6 cups of fruit). I increased the sugar to 2 cups in an effort to counteract the sourness of the rhubarb but in hindsight I think I would leave out the extra half-cup of sugar next time, it was quite sweet, my own fault. Despite that, it was extremely delicious!

Betty Boop
7

Betty Boop

8/2/2011

I have made this and really like it. reminds me of Apple Betty

Molly
4

Molly

4/7/2013

Needing to use up rhubarb in my freezer, I came across this recipe. Not having tried this combination of rhubarb and peaches, we found it delicious! There is quite a bit of topping on this dessert, so the next time I make it, I am going to add another cup of peaches to mix. We enjoyed this best, served warm with a scoop of vanilla ice cream. Although, my DH did enjoy it a room temp for breakfast the next morning. This is a great recipe, and will be made again with fresh rhubarb about in season.

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