I have mentioned my love (obsession) for Colorado peaches. At any given time over the last month r two, I’ve had at LEAST 5-6 Palisade peaches on hand. I’ve found several different ways to enjoy them: with vanilla yogurt, as a bedtime dessert, served with ice cream, and some days I’m in the mood to bite in to the juicy fruit and let it rip down my chin all messy-like – feels like summer time.
So, I had some rhubarb in the garden that I wasn’t quite sure how to use. Discussing with a friend, we both decided that we NEEDED to know what that rhubarb would be like when paired with Colorado peaches. Everyone is getting ready for “autumn” around here (is it football that everyone is so darn excited about??) so a “crisp” seemed appropriate. After my second batch of Peach Rhubarb Crisp (the first didn’t even last a full day), I’ll say that peach and rhubarb ARE a perfect pair.
This “crisp” recipe is very similar to the crisp recipe I used in my Apple Pear Crisp. This recipe gets a lot of compliments, so you may want to bookmark it- using the same recipe, you can swap the fruit… guaranteed goodness.
- 5 peaches, sliced thinly
- 1 cup rhubarb, chopped
- ½ lemon, juiced
- ¼ cup agave nectar
- ¼ cup raw turbinado sugar
- heaping ½ tsp. cinnamon
- pinch of sea salt
- 1 Tbsp. cornstarch
- 1 cup rolled oats
- 1 cup gluten-free (or all-purpose) flour
- 1 tsp. cinnamon
- ¼ cup brown sugar
- ¼ cup Earth Balance Butter, softened
- Preheat the oven to 375 degrees.
- Put the peach slices and rhubarb in a large plastic bag or a large bowl, and sprinkle with lemon juice. Toss to coat with sugar, cinnamon, agave nectar, salt, and cornstarch.
- In a greased baking dish (approx 9×9) layer the peach slices and rhubarb. Set aside.
- To make the topping, mix brown sugar, oats, flour, and cinnamon in a medium-sized bowl. Add softened butter and stir until the mixture resembles a crumble.
- Distribute the oat mixture over the top of the fruit and bake until the fruit is soft and the topping is golden brown (approx 40-45 minutes)
- Let cool for 15 minutes before serving.