If you are looking for a dessert that captures the perfect balance of tart and sweet with a comforting, crunchy topping, this Peach Rhubarb Crisp Recipe is an absolute treasure. Combining juicy peaches with tangy rhubarb, this crisp brings a burst of vibrant flavors and natural colors in every bite. It’s an all-time favorite that’s easy enough to whip up for a weeknight treat but impressive enough to serve at special gatherings. Trust me, once you try this Peach Rhubarb Crisp Recipe, it will become your go-to dessert for any occasion.
Ingredients You’ll Need
These ingredients might seem simple, but each one is essential to creating that delightful harmony of tastes and textures in the Peach Rhubarb Crisp Recipe. They work together to create a luscious fruit filling with the perfect crisp topping that’s golden and buttery.
- 6 cups sliced peaches: Fresh or canned peaches both work wonderfully, providing juicy sweetness and lovely color.
- 3 cups rhubarb, cut into ½-inch pieces: Adds vibrant tartness and a slightly fibrous texture that complements the peaches.
- ¾ cup granulated sugar: Sweetens the fruit while helping to draw out their natural juices.
- 3 tablespoons all-purpose flour: Helps thicken the fruit filling so it’s not watery once baked.
- 1 teaspoon ground cinnamon: Adds warm spiciness that elevates the fruit flavors magnificently.
- 2 tablespoons fresh lemon juice: Brightens the overall flavor and balances the sweetness perfectly.
- 1 teaspoon pure vanilla extract: Infuses a rich, warm undertone that makes the crisp irresistible.
- 1½ cups old-fashioned rolled oats: Forms the hearty, crunchy base of the topping.
- ¾ cup packed light brown sugar: Brings a deep, caramel-like sweetness to the topping.
- ¾ cup all-purpose flour (for topping): Adds structure and a tender crumb texture.
- 1 teaspoon ground cinnamon (for topping): Adds an extra layer of spice that complements the filling.
- ½ teaspoon salt: Balances flavors and intensifies sweetness.
- ¾ cup cold unsalted butter, cubed: Butter creates that melt-in-your-mouth crisp topping packed with flavor.
How to Make Peach Rhubarb Crisp Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375 degrees Fahrenheit and greasing a 9 by 13-inch baking dish generously. This ensures your crisp will bake evenly and won’t stick to the pan, giving you a clean release once it’s done.
Step 2: Mix Fruit Filling
In a large bowl, combine the sliced peaches, rhubarb pieces, granulated sugar, flour, cinnamon, fresh lemon juice, and vanilla extract. Toss everything gently but thoroughly so every bit of fruit is coated with the spices and sugar. Let this mixture sit for about 15 minutes. This resting time lets the flavors meld and the fruit juices get released, promising a lush, flavorful filling.
Step 3: Make the Topping
While the fruit is resting, prepare the topping. In a separate bowl, mix the oats, light brown sugar, flour, cinnamon, and salt. Then, cut in the cold cubed butter using a pastry cutter, fork, or your fingers until the mixture becomes crumbly and clumpy, forming the perfect texture for a crisp topping that crisps up golden and tender in the oven.
Step 4: Assemble
Pour the fruit filling evenly into your prepared baking dish, spreading it out to the edges. Then, sprinkle the oat topping evenly over the fruit layer, making sure to cover the fruit completely, which will help lock in moisture and baking juices as it cooks.
Step 5: Bake
Bake your Peach Rhubarb Crisp Recipe in the preheated oven for 45 to 55 minutes, or until the topping turns a beautiful golden brown and the fruit filling bubbles enticingly around the edges. You’ll know it’s ready when the aroma fills your kitchen with that warm, inviting scent of baked fruit and cinnamon.
Step 6: Cool and Serve
Once baked, remove the crisp from the oven and allow it to cool for about 30 minutes. This cooling time helps the filling set slightly, so it’s easier to serve. Serve warm with a scoop of vanilla ice cream or dollops of whipped cream for an extra touch of indulgence that makes this Peach Rhubarb Crisp Recipe utterly unforgettable.
How to Serve Peach Rhubarb Crisp Recipe
Garnishes
A warm Peach Rhubarb Crisp Recipe is already a star on its own, but a few thoughtful garnishes can elevate the experience. Fresh mint leaves add a pop of bright green color and a subtle refreshing note. A dusting of powdered sugar or a drizzle of honey can also enhance sweetness and presentation.
Side Dishes
This crisp pairs beautifully with simple sides that complement its flavors without overpowering them. Vanilla ice cream is a classic choice, balancing warm and cold, creamy and crisp perfectly. Alternatively, light whipped cream or even a spoonful of Greek yogurt adds a tangy creaminess that contrasts the sweet filling beautifully.
Creative Ways to Present
For a charming twist on serving, portion the Peach Rhubarb Crisp Recipe into individual ramekins before baking. This makes for personalized servings, perfect for dinner parties. You can also serve it alongside a cheese platter featuring mild cheeses like mascarpone or ricotta for a fun dessert charcuterie board.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your Peach Rhubarb Crisp Recipe with plastic wrap or transfer leftovers to an airtight container. Store it in the refrigerator for up to four days, allowing you to enjoy the deliciousness again without compromising texture or flavor.
Freezing
This crisp freezes beautifully. To freeze, wrap tightly in plastic wrap followed by aluminum foil or transfer into a freezer-safe container. It keeps well for up to three months and can be thawed overnight in the refrigerator before reheating.
Reheating
When you’re ready to enjoy your Peach Rhubarb Crisp Recipe leftovers, reheat individual portions in the microwave for a minute or two, or warm the whole dish in a 350-degree Fahrenheit oven until heated through and the topping crisps back up. Adding a little extra ice cream or whipped cream on top makes it feel just like freshly baked.
FAQs
Can I use frozen peaches and rhubarb for this recipe?
Absolutely! Frozen fruit works well, but be sure to thaw and drain any excess liquid to prevent the crisp from becoming too watery. This helps keep the perfect texture in your Peach Rhubarb Crisp Recipe.
Is it necessary to let the fruit mixture sit before baking?
Yes, letting the fruit mixture rest for about 15 minutes allows the sugar and spices to meld with the fruit juices, resulting in a richer, well-developed flavor and a juicier filling.
Can I make the topping ahead of time?
Yes! You can prepare the oat topping a day in advance and keep it chilled until ready to assemble and bake. This saves time and ensures the butter stays cold for that coveted crumbly texture.
What can I substitute for rhubarb if I can’t find it?
If rhubarb isn’t available, tart green apples or cranberries can be good substitutes to add tartness and texture, keeping the spirit of the Peach Rhubarb Crisp Recipe intact.
How do I know when the crisp is done baking?
Look for a golden-brown topping and bubbling fruit filling around the edges of the pan. This bubbling is a sign the fruit is heated through and thickening properly beneath the crisp top.
Final Thoughts
Making this Peach Rhubarb Crisp Recipe is like inviting sunshine right onto your dessert plate. The perfect blend of juicy fruit, warming spices, and a crunchy topping makes for a crowd-pleasing dessert that feels like a warm hug after a long day. Whether you’re celebrating a special occasion or simply craving something sweet and wholesome, this recipe promises to become a cherished favorite. Give it a try—you’ll be so glad you did!
Print
Peach Rhubarb Crisp Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Martin Luther King Jr. Day Peach Rhubarb Crisp is a comforting and delicious dessert featuring a sweet and tangy peach and rhubarb filling topped with a buttery oat crumble. Perfect for celebrating the holiday with a classic, crowd-pleasing treat that’s easy to prepare and bake.
Ingredients
Fruit Filling
- 6 cups sliced peaches (fresh or canned and drained)
- 3 cups rhubarb, cut into ½-inch pieces
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Topping
- 1½ cups old-fashioned rolled oats
- ¾ cup packed light brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup cold unsalted butter, cubed
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Mix Fruit Filling: In a large bowl, combine the sliced peaches, cut rhubarb, granulated sugar, flour, cinnamon, fresh lemon juice, and vanilla extract. Stir well to coat all the fruit evenly. Let this mixture sit for 15 minutes to allow the flavors to meld and the filling to thicken slightly.
- Make Topping: In a separate bowl, mix together the rolled oats, light brown sugar, flour, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture becomes crumbly and clumps together.
- Assemble: Pour the prepared fruit filling evenly into the greased baking dish. Then sprinkle the oat topping evenly over the fruit to cover it completely.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 55 minutes, or until the topping is golden brown and the fruit filling bubbles around the edges.
- Cool and Serve: Remove the crisp from the oven and allow it to cool for 30 minutes. Serve warm topped with vanilla ice cream or whipped cream for a delightful dessert experience.
Notes
- Fresh or canned peaches can be used; if canned, make sure to drain them well to avoid a watery filling.
- Letting the fruit filling sit before baking helps it thicken up and concentrate flavors.
- Cold butter is essential for a crumbly, crisp topping texture.
- This dessert can be stored in the refrigerator for up to 3 days; reheat before serving.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
