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!
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.
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.
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.