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Rhubarb-Peach Crisp

Shruthi
Rhubarb-Peach Crisp is a comforting baked dessert featuring juicy peaches, tangy rhubarb, and a crunchy brown sugar and oat topping.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4
Calories 320 kcal

Ingredients
  

For the Fruit Filling

  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 3 cups ripe peaches, peeled and sliced
  • 1/2 cup granulated sugar, adjusted to taste
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice

For the Crisp Topping

  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish or a similar-sized ovenproof dish with butter.
  • Wash the rhubarb thoroughly and cut it into small, even pieces. Peel the peaches if desired, remove the pits, and slice the fruit.
    Place the rhubarb and peaches in a large mixing bowl.
  • Add the granulated sugar, cornstarch, vanilla extract, cinnamon, and lemon juice to the fruit. Toss everything together until the pieces are evenly coated.
    The cornstarch helps thicken the juices released during baking, creating a delicious fruit filling rather than a watery mixture.
  • Spread the prepared fruit evenly in the greased baking dish. Distribute the peaches and rhubarb throughout the dish so that every serving contains both fruits.
  • Sprinkle the oat mixture evenly over the fruit. Leave some larger crumbs for a pleasantly crunchy texture, and avoid pressing the topping firmly into the filling.
  • Place the baking dish in the preheated oven and bake for 40–45 minutes.
    The crisp is ready when the topping is golden brown and the fruit filling is bubbling around the edges. If the topping browns too quickly, loosely cover it with foil for the remaining baking time.
  • Remove the crisp from the oven and allow it to rest for 10–15 minutes. This gives the fruit filling time to thicken slightly.
    Serve warm in individual bowls with vanilla ice cream or whipped cream for a delicious finishing touch.

Notes

  • Choose fresh rhubarb: Firm, colorful stalks generally provide excellent flavor and texture.
  • Adjust the sweetness: Rhubarb can vary considerably in tartness, so taste the fruit mixture and adjust the sugar before baking.
  • Use ripe peaches: Fragrant, ripe peaches provide the best natural sweetness.
  • Cut fruit evenly: Similar-sized pieces help the fruit cook at a consistent rate.
  • Keep the butter cold: Cold butter helps create a crumbly topping.
  • Use old-fashioned oats: These provide a more substantial texture than quick oats.
  • Allow resting time: The filling thickens as the crisp cools slightly.
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Keyword Easy summer dessert, fruit crisp recipe, Peach Crumble, Peach Rhubarb Dessert, Rhubarb Recipe, Rhubarb-Peach Crisp