Rhubarb Peach Crisp Recipes

EASY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

PEACH RHUBARB CRISP

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.

RHUBARB-PEACH CRISP

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.

RHUBARB CRISP

Steps:

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

RHUBARB CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
• For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.

RHUBARB AND PEACH CRISP

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)

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