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–+ servings
Small bowl of peach rhubarb crisp with golden oat crisp topping, ready to eat.

Peach Rhubarb Crisp

You are going to love the sweet and tart goodness of this peach rhubarb crisp. The fruit filling is topped with a crunchy oat topping with just a hint of cinnamon. It is such a wonderful dessert on its own or take it to the next level with a scoop of ice cream or dollop of whipped cream.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 12 Servings
Author: Carlee

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
Makes: 9 x 13inch rectangle

Instructions

  • Preheat oven to 350℉ and grease a 9x13-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.
    Chopped peaches and sliced rhubarb in a glass 9x13-inch baking dish.
  • 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.
    Spoon filled with thickened sugar and cornstarch mixture over the saucepan it was cooked in.
  • Distribute the thickened sugar mixture over the fruit in the baking dish.
    Pouring the thickened sugar mixture out of the saucepan into the baking dish with chopped peaches and sliced rhubarb.
  • 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.
    Bowl of brown sugar and oat mixture ready to go on the crisp.
  • Sprinkle the crisp mixture over the fruit.
    Pan of peach rhubarb crisp ready to go in the oven.
  • 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.

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 127mg | Potassium: 327mg | Fiber: 4g | Sugar: 32g | Vitamin A: 540IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg
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