Let the chorus of summer ring with this delightfully bright, sweet and ever so slightly tart Rhubarb Peach Crisp. A slight twist on the traditional crisp, this dessert features a crumb base and a sugar syrup filling to produce the most tender rhubarb and luscious peach combination.
Why I Love This
- Fresh as Summer: There is nothing like a fruit dessert to celebrate the fresh fruits available and display them in all their glory. This Rhubarb Peach Crisp brings the fruits to life and makes what can be a tough and tart fruit turn into an unforgettable pallet experience.
- Fresh or Frozen: While this crisp is lovely with fresh fruit it is totally possible to make it with frozen fruit all year long. See my notes below on how!
- Better than a Crisp: Unlike traditional crisps with no base, this version features a delicious crumble crust and a silky sugar-starch syrup that tenderizes the rhubarb and enhances flavor for a uniquely creamy filling.
Try this wonderful Hot Fudge Pudding Cake to satisfy your next chocolate craving or my Cranberry Walnut French Toast for your next breakfast brunch!
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Ingredients
- Melted butter or margarine - I use butter because that is what I typically have on hand but margarine works just as well and is a little cheaper.
- Brown sugar - a light brown sugar works the best but coconut sugar could be a healthier alternative if you wanted.
- Rolled oats - you can use quick cooking oats or traditional oats. I would avoid using steal cut as they are tougher and there is no way to soak them in this recipe. These form the main support for our base and crumble topping.
- All purpose flour - a generic white flour is perfect for this recipe. It's purpose is to soak up the juices from the fruits and produce a thick syrup. Gluten free 1-to-1 flour can also successfully be used.
- Salt - a touch of salt enhances the flavors of the fruits.
- Cinnamon - I would not skip this small but important ingredient as it brings warmth and flavor to the crisp, complimenting sweetness of the fruits.
- Rhubarb - you can use fresh or frozen. If using frozen see my notes below to ensure you don't have soupy crisp.
- Peaches - the addition of peaches adds flavor, sweetness and a silky texture. Fresh or frozen may be used.
- Granulated sugar - in combination with water and cornstarch, this creates a thick syrup that gets poured over the fruit producing a creamy fruit filling.
- Cornstarch - this is needed to thicken the syrup filling.
- Boiling water - the water must be boiling ahead of time as the heat in combination with the cornstarch thickens the syrup.
- Vanilla - an additional layer of flavor.
See recipe card for quantities.
Instructions
Step 1: In a small bowl, combine the melted butter and brown sugar. Stir to combine.
Step 2: Add the dry ingredients and mix until well combined.
Step 3: Press half of the crumble mixture into the base of your 9-10 inch, oven safe, skillet or 9x9 glass baking dish.
Step 4: For frozen fruit only: slightly thaw your rhubarb and drain excess liquid from it. Completely thaw peaches and place them on a paper towel to absorb excess juices. Then toss together in a bowl with an additional ½ cup of flour.
Step 5: Combine granulated sugar and starch and place in a small pot. Pour boiling water over the sugar mixture and stir until thick, cooking over heat if needed. Do not over thicken. Remove from heat and add vanilla.
Step 6: Place fruit mixture over the crumble base and pour the sugar syrup evenly over the fruit.
Step 7: Top with remaining crumble mixture and bake at 350 degrees Fahrenheit for 30-40 minutes or until fruit is bubbling and the top is golden brown.
Step 8: Allow the crisp to rest for 15-20 minutes before serving. Top with ice cream if desired.
Hint: When using frozen rhubarb only thaw it enough to be able to separate the pieces of fruit - maybe 30 seconds in the microwave. Thawing it completely will cause you to loose all the juices and leave you with limb and flavorless rhubarb. On the contrary, we want to totally thaw the peaches and dry them off as much as possible. They'll still have plenty of flavor for the Rhubarb Peach Crisp.
Substitutions
- Gluten Free - instead of all purpose flour use 1-to-1 gluten free flour and gluten free oats
- Dairy Free - you can very successfully use margarine or any plant based butter in this recipe without any compromise
Variations
- Fruit Trio - try adding raspberries to the fruit mixture for an extra sharp sweetness and beautiful color. Just make sure your fruit totals 4 cups.
- Rhubarb Heaven - this recipe was actually originally written for just rhubarb! Omit the peaches and have a tasty and sweet rhubarb crisp.
- Fruit Mania - not a rhubarb fan? Four cups of almost any fruit will do! Try a combination of berries, peaches and blueberries or apples and pears.
Looking for something less fruity? Try this Hot Fudge Pudding Cake on my website!
Equipment
I of course am always a fan of cast iron and when possible, raw cast iron. As you can see in the pictures I used my raw cast iron 10" skillet which adds flavor and crisps the edges beautifully. You can also use an enameled cast iron pot/dish or an 9x9 glass baking dish. The most important thing is ensure it is roughly the same size and not a tin/metal pan. If using a skillet - ensure it is oven safe, including the handle and do not use a non-stick skillet.
Storage
The first few days: The best thing is really to eat this. It's just best the first day. If there are leftovers for some odd reason, they can be stored in the fridge in an airtight container for up to three days. A warning - the base and crumble will become increasingly soft the longer it sits.
Freezing: I would not recommend freezing this Rhubarb Peach Crisp before or after baking.
Reheating: There are two options - if the crisp is out of its baking pan or you are wanting to only heat an individual portion size, in the microwave for 30-60 seconds is the best plan. If it is still in it's baking dish and you're going to consume what is remaining, you can put it in the oven at 350 degrees Fahrenheit for 10-15 minutes. This may even bring a little crispness back to it.
Top Tip
Do not overcook the sugar and cornstarch mixture. You want it just thickened, not too stiff as it will continue to thicken when it is baked.
FAQ
For this recipe I would recommend using it as it is a large part of the sweetness and flavor for the filling.
That's the wonder of this recipe. With the addition of the peaches there is just the right amount of sweet and tart to balance the pallet and the sauce that is poured over the fruit cooks the rhubarb to tender perfection.
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Rhubarb Peach Crisp
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Let the chorus of summer ring with this delightfully bright, sweet and ever so slightly tart Rhubarb Peach Crisp. This dessert features a crumb base and a sugar syrup filling to produce the most tender rhubarb and luscious peach combination.
Ingredients
½ cup (4 ounces) melted butter or margarine
¾ cup (100 grams) brown sugar
¾ cup (70 grams) rolled oats
1 cup (150 grams) all purpose flour (plus ½ cup if using frozen fruit)
½ teaspoon salt
1 teaspoon cinnamon
2 cups (235 grams) rhubarb chopped
2 cups (340 grams) peaches sliced
¾ cup (140 grams) granulated sugar
2 tablespoons (15 grams) cornstarch
1 cup (236 ml) boiling water
1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, combine the melted butter and brown sugar. Stir to combine.
- Add the dry ingredients and mix until well combined.
- Press half of the crumble mixture into the base of your oven safe skillet or 9x9 glass baking dish.
- For frozen fruit only: slightly thaw your rhubarb and drain excess liquid from it. Completely thaw peaches and place them on a paper towel to absorb excess juices. Then toss together in a bowl with an additional ½ cup of flour.
- Combine granulated sugar and starch and place in a small pot. Pour boiling water over the sugar mixture and stir until thick, cooking over heat if needed. Do not over thicken. Remove from heat and add vanilla.
- Place fruit mixture over the crumble base and pour the sugar syrup evenly over the fruit.
- Top with remaining crumble mixture and bake at 350 degrees Fahrenheit for 30-40 minutes or until fruit is bubbling and the top is golden brown.
- Allow the crisp to rest for 15-20 minutes before serving. Top with ice cream if desired.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Jenice Wallace says
This is not your typical crisp and is actually what my mom called a "rhubarb crunch." With a crisp base, a creamy filling and crunchy topping it is the perfect use for rhubarb and takes it from tough and tart, to sweet and delicious. You can use fresh or frozen fruit and the addition of peaches ensures this is a sweet treat that tastes like summer!