Ginger Peach Rhubarb Crisp

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 8
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Get ready to dive into a delightful treat with this Ginger Peach Rhubarb Crisp. It's a perfect blend of sweet and tart, with a hint of zing from fresh ginger. This dessert is your ticket to celebrating summer's bounty!

Ingredients for Ginger Peach Rhubarb Crisp

Rhubarb provides that tangy bite, balancing the sweetness of the fruit. If you're new to rhubarb, it looks like pinkish-red celery and is just as easy to prepare. Peaches bring a natural sweetness and juiciness that complement the rhubarb perfectly.

Fresh ginger adds a hint of spice and warmth, elevating the flavors of the fruit. A tablespoon might seem like a lot, but trust me, it’s what makes this crisp stand out.

Granulated sugar helps to mellow the tartness of the rhubarb, while brown sugar in the topping creates a rich, caramel-like flavor.

All-purpose flour and rolled oats form the base of the crumble, giving it structure and a satisfying crunch. Unsalted butter binds everything together, ensuring the topping turns golden and crispy.

Cinnamon adds a warm, aromatic hint to the topping, and a dash of salt enhances all the flavors.

Tips & Tricks

  • If your rhubarb is particularly tart, you can sprinkle in an extra tablespoon of sugar.
  • For a more intense ginger flavor, consider adding a teaspoon of ground ginger to the fruit mixture.
  • Ensure your butter is truly melted to easily mix it into the dry ingredients for the topping.
  • To avoid a soggy bottom, make sure to drain any excess liquid from the fruit before mixing with sugar.

Serving Suggestions

This crisp is heavenly on its own, but if you want to elevate it, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of chopped nuts, like pecans or almonds, can add a pleasant crunch and nutty flavor. If you're serving it at brunch, pair it with a fresh mint tea for a refreshing balance.

Frequently Asked Questions

Can I use frozen fruit?
Yes, just make sure to thaw and drain any excess liquid before using.
What can I substitute for rhubarb?
Try using tart apples or even extra peaches if rhubarb isn't available.
Is it possible to make this gluten-free?
Absolutely! Use gluten-free oats and a gluten-free flour blend for the topping.

Ginger Peach Rhubarb Crisp Recipe Walkthrough

First off, make sure to preheat your oven to 375°F (190°C). This ensures your crisp bakes evenly. While the oven warms up, grab a large bowl and toss in 4 cups of sliced rhubarb and 2 cups of sliced peaches. Add in the tablespoon of grated fresh ginger and 1 cup of granulated sugar. Mix them well, so the sugar and ginger coat the fruit nicely.

Next, in a separate bowl, combine 1 cup of all-purpose flour, 1 cup of rolled oats, 1/2 cup of brown sugar, 1/2 cup of melted unsalted butter, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Stir until you have a nice, crumbly mixture.

Take a 9x13-inch baking dish and spread the fruit mixture evenly across the bottom. Then, sprinkle the crumble topping over the fruit evenly. Pop it in your preheated oven and let it bake for about 40-45 minutes. You'll know it's done when the topping is golden brown and the fruit is bubbling up at the edges.

Once it's out of the oven, let the crisp cool for at least 15 minutes. This cooling time is crucial as it helps the juices thicken up a bit, making serving easier.

Why You'll Love This Recipe

  • Balanced flavors: Sweet peaches meet tart rhubarb, all tied together with ginger.
  • Simple yet impressive: It's easy to make and always gets rave reviews.
  • Perfectly crisp topping: The crumble is buttery and crunchy, adding texture.
  • Versatile: Ideal for a potluck, a family dinner, or just a cozy night in.

Ingredients

4 cups sliced rhubarb
2 cups sliced peaches
1 tablespoon grated fresh ginger
1 cup granulated sugar
1 cup all-purpose flour
1 cup rolled oats
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon salt

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced rhubarb, peaches, fresh ginger, and granulated sugar. Mix well and set aside.
3. In another bowl, mix the flour, oats, brown sugar, melted butter, cinnamon, and salt to create the crumble topping.
4. Spread the fruit mixture evenly in a 9x13-inch baking dish.
5. Sprinkle the crumble topping evenly over the fruit mixture.
6. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
7. Allow the crisp to cool for at least 15 minutes before serving.

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