Rhubarb Peach Pie With A Crunchy Macaroon Topping Recipes

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

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.

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