At my house, people love this meal, especially when it’s served warm with ice cream.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 16 servings |
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
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-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 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 68 mg |
| Sugars | 33 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked it. I definitely could have added more fruit to it. It cooked down quite a bit. But tasted very good. I put in only half the butter…not on purpose. Had to add the rest after it cooked and looked pretty dreary. I read somewhere to grate your butter for better distribution. So I used a big fork and gave the crumble a bit of a twist to open it up some. Then grated in the missing butter. Then I cooked it for about 15-ish minutes at the same temp. Turned out quite perfectly as far as the crumble goes.
I cut the rhubarb down to 4 cups and increased the peaches by 1 – also switched the sugars to Splenda brown and stevia – added a little pecans and 2 tbs bourbon. — yummy yummy
This was an amazing dessert. I added vanilla and cinnamon to the pie filling. As for the crisp, I added shortbread cookie crumbs to the top of the dish. Oh my goodness. It was great!!! My family loved it.
It came out perfectly, just like ke my Dad and Grandma’s made/
Loved it.
Only modification- 1/2 the white sugar. Loved the recipe.
Yum! I loved this recipe and would make it ten times over! Simple, to the point, and most importantly, DELICIOUS!!
Everyone loved this! We all agreed that peach is a surprisingly wonderful match for rhubarb. I added cinnamon and vanilla like others suggested. Will definitely make again. Thanks!
The combination of peaches and rhubarb is delicious! I used three cups of peaches and three cups of rhubarb and only one cup of sugar and it was the perfect combination. I will definitely use this recipe again and again.
I used an extra cup of peaches and added a tsp of cinnamon to the fruit mixture. It is very good!
This is a combo I hadn’t thought of trying. It makes a very flavorful fruit crisp. I used more peach and less sugar than the recipe called for.
Yummy!
Whole family thought it was delicious! ! Had a lot of peaches on hand though , so I used 3 c. of peaches and 3 c. of Rhubarb with 1 c. of jumbo blueberries, 1 tsp cinnamon and 1tsp vanilla . Loved the topping ….perfect!!!!! Thanks for sharing this recipe!!
I liked this. I found that amounts called for were not ear enough for a 9 x 11dish. I used a 9X9 and that wasn’t any too big. The recipe itself was delish!
I made this exactly as the recipe called for and it turned out fabulous. It was a great dessert for our family dinner of six adults served with French vanilla ice cream. There was just enough left over for my husband who declared this was his new all-time favorite dessert!
This was delicious! I cut the sugar from 11/2 cups to one cup and added 2 peaches instead of 1. It was very easy to make.
This was delicious! I cut the sugar from 11/2 cups to one cup and added 2 peaches instead of 1. It was very easy to make.
Filling was perfect consistency, but the crumble was not what should be expected.
Very good. I only had 3 cups of rhubarb so used 3 cups of frozen mango since I didn’t have peaches.
The only change I made was I substituted one cup sliced strawberries for the peaches. A real treat!
Used two peaches as there is plenty of topping. Preparation time is more like 1 hr. & 15 min. if you have to chop the peaches and rhubarb. Results well worth the time. :o)