Peach and Rhubarb Crumble
This recipe comes from local author Tinky Weisblat’s Love, Laughter, and Rhubarb. In the cookbook the crumble is made only with rhubarb, but Tinky made it with peaches recently and was hooked. It requires a little planning ahead; peaches and rhubarb aren’t always in season together so one of them often has to be frozen.
2 to 3 cups rhubarb (1-inch pieces)
2 to 3 cups sliced peaches
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup flour
1/4 cup oats
1/4 cup (1/2 stick) salted butter, in small pieces
1/2 cup brown sugar, firmly packed
Preheat the oven to 400 degrees. Place the fruit in a buttered Pyrex pie dish. (A stainless or ceramic dish may be substituted, but don’t use aluminum as it will react with the rhubarb’s acidity.)
Sprinkle on the sugar and cinnamon. Combine the flour and oats in a bowl. Add the butter and cut it in with knives or a pastry blender. (Your hands will do in a pinch.) Add the brown sugar and mix again until crumbly.
Sprinkle this mixture evenly over the rhubarb, pressing down lightly. Bake for 30 minutes or until golden brown and crisp. Serve alone or with whipped cream or ice cream. Serves 6.