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How To make Peach Rhubarb Crisp

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1 cn (29oz) Peach slices
2 c Rhubarb [unsweetened/frozen
& sliced] 1/4 c Rolled oats [quick cooking]
1/4 c Brown sugar [packed]
2 tb Flour
1/4 ts Cinnamon
2 tb Butter
1/4 c Coconut
Vanilla ice cream 1) Drain the peaches reserving 1/3 c of syrup. Then in a 1 qt.
(preferably) glass baking dish, combine the peaches, reserved syrup, and the rhubarb; set aside... 2) 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... 3a) Bake uncovered, in a 350o oven for 25 to 30 min. or `til
fruit is heated through and topping is crisp... *OR* 3b) Micro-cook, uncovered, on 100% power (high) for 8 to 10 min.
or `til fruit is heated through, turning baking dish 90o twice during cooking... 4) Serve warm with the vanilla ice cream...

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