Best 4 Peach Rhubarb And Ginger Crisp Recipes

Indulge in a delightful culinary journey with our Peach, Rhubarb, and Ginger Crisp, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the sweet and juicy peaches, the tart and tangy rhubarb, and the warm, spicy ginger in a perfect harmony of flavors. Baked to golden perfection, the crisp topping adds a satisfying crunch that contrasts with the soft and tender fruit filling. This recipe is not only a treat for your palate but also a feast for your eyes, with its vibrant colors and rustic charm.

But that's not all! Our article delves into a collection of other tantalizing recipes that will leave you craving more. From the classic Apple Crisp, a timeless favorite with a comforting aroma, to the unique Blueberry and Lemon Crisp, where the sweetness of blueberries meets the zesty tang of lemon, there's something for every palate. And let's not forget the irresistible Strawberry Rhubarb Crisp, a harmonious blend of sweet and tart flavors, or the hearty Peach and Blackberry Crisp, where the juicy peaches and plump blackberries create a luscious filling. With so many delightful options to choose from, your taste buds are in for a joyous adventure.

Let's cook with our recipes!

PEACH RHUBARB CRISP

Peach Rhubarb Crisp image

When a visit to the local farmers market left me with an abundance of quickly ripening peaches and a few stalks of rhubarb, I created this sweet-tart recipe. -Sandy Kimble, Salinas, California

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon zest
1/8 teaspoon salt
3 cups sliced fresh or frozen rhubarb
2-1/2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
TOPPING:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons cold butter

Steps:

In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish. , In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.

Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 154mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.

PEACH, RHUBARB AND GINGER CRISP RECIPE - (4.8/5)

Peach, Rhubarb and Ginger Crisp Recipe - (4.8/5) image

Provided by GratefulSea

Number Of Ingredients 14

Ingredients

FILLING
2 cups sliced peaches or nectarines (1/2-inch slices), fresh or frozen, peeled if desired
2 cups sliced rhubarb (1/2-inch slices) or blueberries, fresh or frozen
1/4 cup packed light brown sugar
1 tablespoon minced crystallized ginger
TOPPING
1 cup old-fashioned rolled oats
1/2 cup chopped pecans
1/4 cup white whole-wheat flour
1/4 cup packed light brown sugar
1 tablespoon minced crystallized ginger
1/8 teaspoon salt
2 tablespoons butter, melted
1 tablespoon canola oil

Steps:

Preheat oven to 350°F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray. To prepare filling: Toss peaches (or nectarines) and rhubarb (or blueberries) with brown sugar and crystallized ginger. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to the prepared baking dish and spread in an even layer. To prepare topping: Combine oats, pecans, flour, brown sugar, crystallized ginger and salt in a medium bowl. Drizzle butter and oil over the mixture and stir until evenly moistened. Sprinkle the topping over the fruit. Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving. Source: EatingWell.com

RHUBARB-PEACH CRISP

Rhubarb-Peach Crisp image

This dish is a big hit at my house, especially served warm with ice cream.

Provided by Shanelle

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 8

Ingredients

5 cups chopped rhubarb
1 cup chopped peach
1 ½ cups white sugar, or to taste
¼ cup all-purpose flour
1 cup brown sugar
1 cup quick oats
1 ½ cups all-purpose flour
¾ cup butter

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
Bake in the preheated oven until golden brown on top, about 45 minutes.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 48.3 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 67.6 mg, Sugar 33.1 g

RHUBARB AND PEACH CRISP

Rhubarb and Peach Crisp image

Categories Dairy Fruit Dessert Bake Fourth of July Kid-Friendly Backyard BBQ Peach Oat Spring Summer Rhubarb Hazelnut Bon Appétit Small Plates

Yield Serves 6

Number Of Ingredients 17

Ingredients

For topping
2/3 cup old-fashioned oats
2/3 cup packed dark brown sugar
1/2 cup all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup hazelnuts, toasted, husked, chopped
For filling
4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2)
1 16-ounce package frozen sliced peaches, thawed, drained
1 cup sugar
2 tablespoons quick-cooking tapioca
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
Pinch of ground nutmeg
Vanilla frozen yogurt

Steps:

Make topping:
Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture begins to clump together. Mix in hazelnuts. (Can be prepared 3 hours ahead. Cover and chill.)
Make filling:
Combine all ingredients except frozen yogurt in large bowl. Let stand 1 to 3 hours.
Position rack in center of oven and preheat to 375°F. Butter 8 x 8 x 2-inch glass baking dish. Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering completely. Bake until fruit is tender, juice bubbles thickly around sides and topping begins to brown slightly, about 40 minutes.
Remove crisp from oven. Preheat broiler. Broil heat just until topping is crisp and golden, watching closely, about 2 minutes. Transfer to rack and cool about 30 minutes. Serve warm with frozen yogurt.

Tips:

Use fresh, ripe peaches and rhubarb. This will ensure the best flavor and texture.
Peel the peaches before slicing them. This will prevent the skins from becoming tough in the crisp.
Slice the rhubarb into small pieces. This will help it cook evenly.
Add a little bit of sugar to the fruit filling. This will help to balance out the tartness of the rhubarb.
Use a combination of oats, flour, and brown sugar for the topping. This will create a crispy and flavorful crust.
Bake the crisp until the topping is golden brown and the fruit filling is bubbling. This will ensure that the crisp is cooked all the way through.
Serve the crisp warm with a scoop of vanilla ice cream. This is the perfect way to enjoy this classic summer dessert.

Conclusion:

This peach, rhubarb, and ginger crisp is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet peaches, tart rhubarb, and spicy ginger is sure to please everyone. This crisp is also a great way to use up fresh summer fruit. So next time you have a few ripe peaches and some rhubarb, be sure to give this recipe a try. You won't be disappointed!