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Photo: Van Chaplin Photo by: Photo: Van Chaplin

Peach-Rhubarb Crisp

Rhubarb adds fresh, tart flavor to compotes, crisps, and pies. Serve this dish warm with low-fat vanilla ice cream, vanilla yogurt, or low-fat whipped topping.

Southern Living SEPTEMBER 2007

  • Yield: Makes 10 servings
  • Prep time: 15 Minutes
  • Bake: 50 Minutes


  • 1 (20-oz.) bag frozen peaches, thawed
  • 2 (16-oz.) packages frozen sliced rhubarb, thawed
  • 1 1/2 cups granulated sugar
  • 3 tablespoons lemon juice
  • 1 1/4 cups all-purpose flour, divided
  • Vegetable cooking spray
  • 1/3 cup uncooked quick-cooking oats
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup cold butter, cut into small pieces


1. Combine first 4 ingredients in a medium bowl; add 1/4 cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with cooking spray.

2. Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over fruit filling.

3. Bake at 375° for 45 to 50 minutes or until bubbly.

Note: Nutritional analysis does not include ice cream.

Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 3g
  • Carbohydrate: 61.4g
  • Fiber: 2.7g
  • Cholesterol: 16mg
  • Iron: 1.4mg
  • Sodium: 48mg
  • Calcium: 188mg

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Peach-Rhubarb Crisp Recipe