Description
Celebrate Martin Luther King Jr. Day with this delightful Peach Rhubarb Crisp, featuring a sweet and tangy fruit filling topped with a golden, buttery oat crumble. Perfectly balanced with cinnamon and vanilla, this dessert is easy to prepare and bakes to a bubbly, flavorful finish that pairs wonderfully with ice cream or whipped cream.
Ingredients
Scale
Fruit Filling
- 6 cups sliced peaches (fresh or canned and drained)
- 3 cups rhubarb, cut into ½-inch pieces
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Crisp Topping
- 1½ cups old-fashioned rolled oats
- ¾ cup packed light brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup cold unsalted butter, cubed
Instructions
- Preheat and Prepare. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to ensure the crisp doesn’t stick.
- Mix Fruit Filling. In a large bowl, combine the sliced peaches, chopped rhubarb, granulated sugar, 3 tablespoons of flour, 1 teaspoon of cinnamon, fresh lemon juice, and vanilla extract. Stir until everything is evenly coated, then let the mixture sit for 15 minutes to allow the flavors to meld and the juices to develop.
- Make Topping. In another bowl, mix the rolled oats, light brown sugar, ¾ cup of flour, 1 teaspoon of cinnamon, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture is crumbly and resembles coarse crumbs.
- Assemble. Pour the fruit filling into the prepared baking dish, spreading it out evenly. Sprinkle the oat topping evenly over the fruit, covering it completely.
- Bake. Place the crisp in the preheated oven and bake for 45 to 55 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- Cool and Serve. Remove the crisp from the oven and allow it to cool for about 30 minutes. Serve warm, optionally topped with vanilla ice cream or whipped cream for an extra indulgent treat.
Notes
- Fresh peaches are preferred during peach season for best flavor, but canned (drained) peaches work well year-round.
- Letting the filling sit before baking helps to thicken the juices, preventing a watery crisp.
- Cold butter is essential for a crumbly topping texture; ensure it is well chilled before cutting into the dry ingredients.
- This crisp can be made a day ahead; store covered in the refrigerator and reheat before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend in both filling and topping.
- Serve with vanilla ice cream or fresh whipped cream to complement the tartness of rhubarb.
