Best 2 Rhubarb And Peach Crisp Recipes

Indulge in a delightful culinary experience with our exquisite Rhubarb and Peach Crisp, a harmonious blend of tart rhubarb and sweet peaches, enveloped in a crispy oat topping. This delectable dessert combines the vibrant flavors of fresh rhubarb and ripe peaches, creating a tantalizing balance of sweet and tangy. The crisp oat topping adds a delightful textural contrast, resulting in a symphony of flavors and textures that will tantalize your taste buds.

Prepare to embark on a delightful journey through a diverse selection of recipes, each offering a unique twist on this classic dessert. Discover the "Rhubarb and Peach Crisp with Cardamom and Pistachios," where aromatic cardamom and crunchy pistachios elevate the crisp to new heights of flavor. Delight in the "Gluten-Free Rhubarb and Peach Crisp," a delightful alternative for those with dietary restrictions, featuring a crispy oat-almond topping. Experience the rustic charm of the "Easy Rhubarb and Peach Crisp with Biscuits," where flaky biscuits replace the traditional oat topping, creating a comforting and homey dessert.

For those seeking a healthier option, the "Vegan Rhubarb and Peach Crisp" offers a delectable plant-based version, showcasing the natural sweetness of the fruits without compromising on flavor. And for a touch of decadence, the "Rhubarb and Peach Crisp with Vanilla Ice Cream" pairs the crisp with creamy vanilla ice cream, creating an irresistible indulgence. Each recipe provides step-by-step instructions, ensuring that even novice bakers can achieve crispy perfection. Embark on a culinary adventure and explore the world of Rhubarb and Peach Crisp, where every bite promises a delightful symphony of flavors and textures.

Let's cook with our recipes!

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.

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

Tips:

Choose firm, ripe peaches and rhubarb. Overripe fruit will break down too much during baking.
Peel the peaches before slicing them. This will give the crisp a cleaner look and help prevent the skin from toughening during baking.
Use a combination of white and brown sugar. This will give the crisp a more complex flavor.
Add a pinch of salt to the filling. This will help to balance the sweetness of the fruit.
Use a combination of oats and flour in the topping. This will give the crisp a crispy and crumbly texture.
Dot the topping with butter before baking. This will help to create a golden brown crust.
Serve the crisp warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This rhubarb and peach crisp is a delicious and easy-to-make dessert that is perfect for summer. The combination of tart rhubarb and sweet peaches is perfectly complemented by the crispy oat topping. This crisp is sure to be a hit with your family and friends.