Rhubarb Peach Crisp Recipes

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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

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

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

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.

RHUBARB PEACH COBBLER



Rhubarb Peach Cobbler image

Provided by Alton Brown

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

9 1/2 ounces all purpose flour, approximately 2 cups
1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar
1 tablespoon freshly grated lime zest
1 teaspoon kosher salt, plus 1/4 teaspoon
4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish
1 1/2 ounces lard, chilled and cut into small pieces
1 1/2 ounces ice water, approximately 3 tablespoons
2 tablespoons cornstarch
1 pound rhubarb, chopped into 1/2-inch pieces
1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces
1 tablespoon freshly squeezed lime juice

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



Peach and Raspberry Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h31m

Yield 10 servings

Number Of Ingredients 9

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

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.

RHUBARB CRISP



Rhubarb Crisp image

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.

Provided by Mark Bittman

Categories     easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans

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.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams

EASY RHUBARB CRISP



Easy Rhubarb Crisp image

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g

RHUBARB CRISP



Rhubarb Crisp image

This rhubarb crisp recipe is special for two reasons. First, it's a variation on our classic Apple Crisp recipe, a time-tested crisp that's both foolproof and beloved. Second, we omitted rhubarb's usual companions (we're looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 6

Number Of Ingredients 8

6 cups fresh or frozen (thawed and drained) rhubarb, chopped
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

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.

Nutrition Facts : ServingSize 1 Serving

RHUBARB PEACH CRISP



Rhubarb Peach Crisp image

Provided by Kristin McKee, MS, RDN

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

3 cups Rhubarb (diced )
2 cups Peaches (sliced )
1/4 cup Granulated Sugar
2 tbsp Cornstarch
1 cup Rolled Oats
1/4 cup Brown Sugar (packed)
6 tbsp Margarine (room temperature)
1/2 cup Flour
1 tsp Cinnamon
1 tbsp Chia seeds
1/2 cup Almonds (coarsely chopped )

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.

Nutrition Facts : Calories 256 kcal, ServingSize 1 serving

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

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.

LOWER CARB RHUBARB-PEACH OR NECTARINE CRISP



Lower Carb Rhubarb-Peach or Nectarine Crisp image

This feeds a crowd. Adjust as necessary. We like a lot of tart/sweet fruit and a little bit of crisp. I use CarbQuik low carb mix and oats to keep the carb count down in the crust, and sweeten the fruit with Splenda. I get the CarbQuik online through netrition.com. The carb count on the mix isn't figured into this recipe, but an average biscuit nets about 2 carbs and there's less than the equivalent of one biscuit's worth of mix in each serving. Most of your carbs are from the nectarines or peaches and the oats.

Provided by One Happy Woman

Categories     Dessert

Time 2h10m

Yield 12 , 12 serving(s)

Number Of Ingredients 12

7 stalks rhubarb
7 nectarines or 7 peaches
3 tablespoons dry tapioca
1 cup Splenda granular, sugar substitute
1 lemon, juice of
1/2 teaspoon salt
1/2 cup butter or 1/2 cup margarine
2 tablespoons canola oil
1 cup oats
1 cup Carbquik baking mix or 1 cup low-carbohydrate baking mix, of choice
1 cup Splenda granular, sugar substitute
1/2 teaspoon salt

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.

Nutrition Facts : Calories 164.7, Fat 10.7, SaturatedFat 5.1, Cholesterol 20.3, Sodium 249.8, Carbohydrate 16.6, Fiber 2.6, Sugar 6.9, Protein 2.3

RHUBARB CRISP



Rhubarb Crisp image

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g 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

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

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From stage.tasteofhome.com


RHUBARB-PEACH CRISP - YUM TASTE
2015-02-27 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-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.
From yumtaste.com


PEACH, RHUBARB & GINGER CRISP RECIPE | EATINGWELL
Directions. Step 1. Preheat oven to 350 degrees F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray. Advertisement. Step 2. To prepare filling: Toss peaches (or nectarines) and rhubarb (or blueberries) with brown sugar and crystallized ginger.
From eatingwell.com


RHUBARB-PEACH CRISP - LACTO OVO VEGETARIAN RECIPES
Rhubarb-Peach Crisp might be just the dessert you are searching for. This recipe serves 16. One serving contains 275 calories, 2g of protein, and 9g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up rhubarb, butter, flour, and a few other things to make it today. It is a good option ...
From fooddiez.com


RHUBARB PEACH CRISP (GF +V) - ROBUST RECIPES
2015-06-12 Stir in the coconut oil, maple syrup, and agave nectar or honey until well combined. Evenly spread the crisp topping on top of the fruit filling. Bake in the oven for 35 to 40 minutes, or until the filling is bubbly and the topping has browned and is crispy. Allow to rest for 5 to 10 minutes before serving.
From robustrecipes.com


SKILLET PEACH RHUBARB CRISP - SIMPLY SCRATCH
2019-08-23 Heat a 10-inch skillet on low and add 1 tablespoon unsalted butter. When melted, remove the skillet off the heat and use a pastry brush to spread it 2/3 up the sides of the skillet. In a large bowl, combine 3 cups frozen sliced peaches with 2-1/2 cups frozen rhubarb. Add in 1-1/2 teaspoons vanilla and 1 tablespoon tapioca.
From simplyscratch.com


PEACH CRISP {HEALTHY PEACH CRISP WITH OATMEAL} – WELLPLATED.COM
2022-07-11 To make the peach crisp gluten-free, you can use a 1:1 baking blend, like this one, or swap the apples for peaches as in my favorite Vegan Apple Crisp (which also happens to be dairy free!). Vegan Peach Crisp. To make a vegan peach crisp, swap the honey for maple syrup and opt for a vegan butter alternative (like Earth’s Balance) in the topping.
From wellplated.com


STRAWBERRY RHUBARB PEACH CRUMBLE - A KITCHEN ADDICTION
2018-05-28 1/8 tsp salt. 1/4 C cold butter. Directions. Preheat oven to 350. Place all ingredients for the filling in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and let simmer for about 10 minutes or until fruit is tender and mixture has reduced and thickened. Remove from heat.
From a-kitchen-addiction.com


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