Thursday, July 19, 2012

Peach Rhubarb Crisp

We've pretty much been on lock-down at our house lately because of the excessive heat. Oh, we've ventured out for a trip or two, a party here and there, but otherwise have been spending a lot of time in the air conditioning. John braved the heat to finish stripping, sanding, and staining our deck. Now if it would only cool down enough so we could use it.

While we have been limited to the seasonal fun we could enjoy outside, I decided to make a little dessert from some seasonal fruits-peaches and rhubarb. I've never made anything with this combination, but I knew it would be good. I adapted my recipe from one I found here and you could use your favorite crisp recipe to get a similar dish.


Peach Rhubarb Crisp
2 C. chopped fresh rhubarb
3 C. peeled, chopped peaches
1/2 C. sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. lemon juice
1/8 tsp. salt

1/3 C. flour
1/3 C. old-fashioned oatmeal
1/3 C. packed brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt
3 Tbsp. cold butter, cut into cubes

Mix fruit, sugar, flour, cinnamon, nutmeg, lemon juice, and salt together. Transfer to a greased 8 or 9 inch square pan. Mix flour, oatmeal, brown sugar, cinnamon, and salt. Then cut in butter until mixture resembles coarse crumbles. Add topping onto fruit. Bake in preheated 375 degree oven for 25 to 30 minutes (until fruit is bubbly and topping is slightly browned).


This fruit crisp has the great sweetness of peaches with the tartness of the rhubarb. The rhubarb adds another dimension to the flavors without overpowering the peaches. This is a great taste of summer, even if we're stuck inside.

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