Recipe courtesy Cathy Speronis
Ingredients
Fruit Mixture:
3 peaches, peeled, stones removed and diced (1-inch)
3 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
3/4 cup granulated sugar
2 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Pinch of salt
2 tsp. lemon juice
Topping:
1 cup all-purpose flour
2 Tbsp. rolled oats
1/4 cup granulated sugar
1/4 cup dark brown sugar, lightly packed
1 tsp. baking powder
1/2 tsp. ground cinnamon
Pinch of salt
6 Tbsp. unsalted butter, melted
Directions
Preheat the oven to 350 degrees F.
Put the prepared peaches and rhubarb in a large bowl; set aside. Combine the sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl. Pour over the fruit along with the lemon juice and using a spatula combine well. Pour the fruit mixture into an 8" x 8" x 2.5" glass pan; set aside.
Prepare the topping. Combine the flour, oats, sugars, baking powder, cinnamon and salt in a medium bowl. Pour in the melted butter and combine with a fork until crumbs have formed.
Sprinkle the topping over the fruit, covering it completely, and bake for 30 minutes, until the fruit is bubbling and the topping is golden brown.
Peach Rhubarb Crisp
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I tried the peach rhubarb crisp. Is the recipe correct do you use 1cup of flour and 2 tbsp of oats or is it the other way around. It didn't come out as a crisp it was a powdery topping. I was wondering if it should be
1 cup of oats and 2 Tbsp flour? Thank you Laurie
Hi Laurie,
Thank you for your question. The measurements in the recipe are correct, 1 cup of flour and 2 Tbsp. of rolled oats. When I measure the flour I use the spooning method, carefully spooning the flour into the measuring cup and then leveling it off. If you are using the dip and sweep method, dipping the measuring cup into the flour and then leveling you may be getting additional flour, that could make a difference. Also, when I get my flour home I empty it into a large plastic container and use a spoon to aerate it a bit and remove any lumps. Sometimes the flour can become quite compact when it is shipped and stored.
Have a great day!
Cathy Speronis
www.cookinwithcathy.com
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