Peach Rhubarb Crisp is a delightful dessert that perfectly balances the sweetness of ripe peaches with the tartness of rhubarb. This combination creates a vibrant, refreshing dish that embodies the essence of summer. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this baked Peach Rhubarb Crisp is sure to steal the spotlight at any table.
Ingredients
Scale:
4 cups fresh peaches, peeled and sliced
2 cups rhubarb, chopped into 1-inch pieces
¾ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 cup rolled oats
¾ cup all-purpose flour
½ cup brown sugar
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the sliced peaches and chopped rhubarb. Add the granulated sugar, flour, vanilla extract, ground cinnamon, and lemon juice. Mix gently to coat the fruit evenly.
Transfer the fruit mixture to a greased 9x13 inch baking dish, spreading it evenly across the bottom.
In a separate bowl, mix the rolled oats, all-purpose flour, brown sugar, baking powder, and salt. Pour in the melted butter and stir until the mixture is crumbly.
Spread the topping evenly over the fruit filling in the baking dish.
Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
Remove from the oven and let it cool for about 10 minutes before serving.
