If summer was choosing an official dessert, this peach rhubarb crisp would have to bein the running. The sweet and tangy fruit filling is topped with a sweet and crunchy oat topping. It is great on its own, but is extra fabulous when topped with a scoop of vanilla ice cream or some whipped cream.
Our rhubarb is going nuts again this year. It gets the biggest leaves and it is fun to watch it grow.
We actually moved it this spring and split it as we were doing it. So, we weren’t sure if we would get enough to harvest this year.
Luckily, those fears were unfounded and we have enjoyed a couple of rhubarb treats throughout the spring.
This peach rhubarb crisp recipe was at the top of my list of things to try this year. It is a perfect mix of the great parts of peach rhubarb pie and old fashioned rhubarb crisp.
We really enjoyed this dessert. It is extra wonderful if you serve it warm with a scoop of vanilla ice cream that melts into it.
Carlee’s Tips and Tricks
I made this one with oat flour to keep it gluten free for MiMi for mother’s day. You can do the same or use wheat flour if you prefer.
Feel free to toss in other fruits. Crisps are very forgiving, so have fun with it.
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You can use other stone fruits if you want to add some berries. A handful of blueberries would be delicious or add some strawberries for strawberry rhubarb vibes.
If you are using frozen rhubarb, measure the rhubarb while still frozen, then thaw it completely. Drain the excess liquid a colander, but do not press it out. This protocol is often the case for other rhubarb recipes as well.
As far as the peaches go, you can use fresh, frozen, or canned. If using frozen, use a similar process to the rhubarb instructions above. For canned, just drain and chop.
The crisp is very forgiving, so using a little more or less fruit won’t hurt anything. Use what you have and make the best of it!
Okay, let’s get to making this fabulous dessert.
Peach Rhubarb Crisp
Ingredients
- 6-8 cups chopped peaches
- 5-6 cups sliced rhubarb
- ¾ cup granulated sugar
- 3 Tablespoons cornstarch
- ¾ cup water
- ½ cup flour oat flour or wheat flour
- 2½ cups old fashioned oats
- ¼ teaspoon salt
- ⅔ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ½ cup butter
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch pan.
- Prepare the 6-8 cups chopped peaches and 5-6 cups sliced rhubarb and distribute in the bottom of the pan. We prefer to rough chop the peaches, but you can use slices if you prefer.
- Stir together ¾ cup granulated sugar, 3 Tablespoons cornstarch, and ¾ cup water in a medium saucepan. Cook, stirring frequently, over medium heat until the mixture is bubbly and thickened.
- Distribute the thickened sugar mixture over the fruit in the baking dish.
- Stir together ½ cup flour, 2½ cups old fashioned oats, ¼ teaspoon salt, ⅔ cup light brown sugar, and 1 teaspoon ground cinnamon in a medium bowl.
- Add ½ cup butter and cut in until crumbly. You can use the tines of a fork, a pastry cutter, a couple of butter knives, or even your fingers to work the butter in to the oat mixture.
- Sprinkle the crisp mixture over the fruit.
- Bake for about 55 minutes or until the peach and rhubarb layer is bubbly and the oat topping is browned.
Notes
- This recipe works with fresh, frozen, or canned peaches. Drain off any excess liquid before using.
- If using frozen rhubarb, measure the rhubarb when frozen. Then defrost and drain before using.
- Feel free to use oat flour, all-purpose flour, or even whole wheat flour to make the crisp topping.
- Store leftover peach rhubarb crisp in the refrigerator in an airtight container for 3-4 days. For longer storage, you can freeze it for up to 4 months. To reheat, thaw completely before serving and place in a 350º oven until warmed through and the oat topping is crisp.
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Check out my collection of fruit crisps and cobblers for more tasty inspiration.
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