How To Make Rhubarb-Peach Crisp
Enjoy perfectly golden and crumbly bites of this Rhubarb-Peach Crisp for dessert, made tart with the rhubarb, and balanced with mild sweetness from peaches!
Preheat an oven to 375 degrees F. Lightly grease a 9×13-inch baking dish.
Mix the rhubarb, peach, white sugar, and ¼ cup of 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 1½ cups of 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 oven for about 45 minutes until golden brown on top.
Serve and enjoy!
- Calories: 220.71kcal
- Fat: 9.09g
- Saturated Fat: 5.55g
- Trans Fat: 0.35g
- Monounsaturated Fat: 2.36g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 35.19g
- Fiber: 1.35g
- Sugar: 28.81g
- Protein: 1.42g
- Cholesterol: 22.88mg
- Sodium: 5.61mg
- Calcium: 46.27mg
- Potassium: 163.06mg
- Iron: 0.51mg
- Vitamin A: 76.23µg
- Vitamin C: 3.69mg
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