Description
A sweet and tangy Peach Rhubarb Crisp with a golden, buttery crunchy topping, perfect for MLK Day gatherings. This recipe balances the sweetness of peaches with the tartness of rhubarb and features a crisp, flavorful topping made with oats and brown sugar. Vegan and gluten-free options are available, making it versatile and easy to prepare ahead.
Ingredients
Scale
Fruit Filling
- 3 cups fresh or frozen peaches, peeled and sliced
- 2 cups rhubarb, chopped into ½-inch pieces
- ½ cup granulated sugar (adjust to taste, depending on peach sweetness)
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- Pinch of salt
Crisp Topping
- 1 cup all-purpose flour (or gluten-free flour)
- ½ cup rolled oats
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed (or coconut oil for vegan)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
- Prepare the fruit: In a large bowl, combine peaches, rhubarb, sugar, flour (or cornstarch), vanilla extract, cinnamon, and salt. Gently toss all ingredients together until the fruit is evenly coated with the mixture.
- Make the crisp topping: In a separate bowl, mix flour, rolled oats, brown sugar, cinnamon, and salt. Cut in the cold butter (or coconut oil) using a pastry cutter or your fingers until the mixture resembles coarse crumbs, with varied textures for a crunchy crisp.
- Assemble: Pour the coated fruit filling into the prepared baking dish. Evenly sprinkle the crisp topping over the fruit to cover it completely.
- Bake: Bake in the preheated oven for 40–45 minutes, until the topping is golden brown and the fruit filling is bubbly. If the topping begins to brown too quickly, loosely cover the dish with aluminum foil to prevent burning.
- Cool slightly and serve: Allow the crisp to rest for 10–15 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream for an extra indulgent touch.
Notes
- For a nutty upgrade, add ½ cup chopped almonds, pecans, or walnuts to the topping.
- Spice it up by adding ¼ tsp nutmeg or ginger to either the fruit filling or topping.
- For a natural sweetener alternative, swap the sugars for maple syrup in the topping.
- To make this vegan, use coconut oil or vegan butter in the topping and serve with coconut whipped cream.
- This crisp can be made ahead, stored at room temperature for a few hours, and reheated before serving.
