Peach Rhubarb Crisp Recipes

RHUBARB-PEACH CRISP

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.

PEACH RHUBARB CRISP

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.

RHUBARB PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.
• Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.
• In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.
• Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.
• Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

PEACH AND RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

EASY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

RHUBARB CRISP

Steps:

• Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

RHUBARB CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
• Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

RHUBARB PEACH CRISP

Steps:

• Preheat oven to 350°F and grease an 8x8 baking dish
• Combine rhubarb, peaches, granulated sugar and corn starch in medium sized mixing bowl and dump into prepared baking dish.
• Add oats, brown sugar, margarine, flour and cinnamon to a medium sized mixing bowl. Use a bladed pastry blender or fork to cut the margarine into the other ingredients.
• Stir in chia seeds and half of the coarsely chopped almonds.
• Crumble the topping over the rhubarb peach mixture in the dish.
• Sprinkle the remaining 1/4 cup almonds on top.
• Bake for 50 minutes or until the crumble topping is brown and rhubarb peach mixture is bubbling.

RHUBARB AND PEACH CRISP

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 UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
• Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

LOWER CARB RHUBARB-PEACH OR NECTARINE CRISP

Steps:

• Cut the rhubarb into one inch pieces.
• Roughly chop the fruit; peel the peaches, if you use those instead of nectarines.
• Mix the rhubarb and stone fruit with the Splenda, tapioca, lemon juice and salt, and let stand for one - three hours at room temperature.
• Mix the margarine, oats, CarbQuik or other mix of choice, salt and splenda.
• Turn the fruit into a greased 9x13x2 inch pan and crumble the topping over it.
• Bake 375 degrees for about 70 minutes until fruit bubbles in the center and top nicely browned.
• Top with sugar-free ice cream or whipped cream.
• Note: this just fits in my baking pan; stick some foil under the pan if it looks like this will bubble over.

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

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