Peach-Rhubarb Crisp
Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
45 minSweet peaches and tart rhubarb are a classic odd-couple pairing, and a crisp is where they shine. The honeyed peaches mellow rhubarb’s mouth-puckering tang, while the rhubarb keeps the peaches from tasting one-note and cloying.
This version skips the seasonal scramble. It leans on canned peaches and frozen rhubarb, so you can make it in January as easily as June. You even reserve a little of the peach canning syrup to stir back in, which lends sweetness and just enough liquid for the fruit to bubble.
The topping pulls double texture duty. Quick oats and shredded coconut, bound with brown sugar and butter cut into coarse crumbs, bake up into a crunchy, chewy lid with toasty edges from the coconut.
There’s a method for every kitchen here: a longer bake in the oven for the crispest top, or a quick blast in the microwave when you just want warm fruit fast. Either way, serve it hot with a scoop of vanilla ice cream melting over the top.
Kitchen Tips
- Drain the peaches well but save that reserved syrup. It keeps the fruit moist without watering the crisp down.
- Cut the butter into the dry topping just until it clumps into coarse crumbs, so it bakes crunchy rather than flat.
- For the crispest topping, use the oven. The microwave heats the fruit through but leaves the topping softer.
Variations
- Use fresh peaches and rhubarb in season, adding a spoon of sugar to make up for the missing syrup.
- Swap the coconut for chopped pecans or almonds, or leave it out for a plain oat crisp.
- A pinch of ginger or cardamom plays beautifully against both fruits.
Ingredients
Directions
Drain the peaches reserving ⅓ cup of syrup.
Then in a 1 quart (preferably) glass baking dish , combine the peaches, reserved syrup, and the rhubarb; set aside.
In a small mixing bowl, combine the oats, brown sugar, flour, and cinnamon, then cut in the butter `til the mixture resembles coarse crumbs.
Stir in the coconut and sprinkle over the fruit.
Bake uncovered, in a 350℉ (180℃) F oven for 25 to 30 minutes or `til fruit is heated through and topping is crisp.
Micro-cook, uncovered, on 100% power (high) for 8 to 10 minutes or `til fruit is heated through, turning baking dish 90o twice during cooking.
Serve warm with the vanilla ice cream.
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