 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
When a visit to the local farmers market left me with an abundance of quickly ripening peaches and a few stalks of rhubarb, I created this sweet-tart recipe. âSandy Kimble, Salinas, California Ingredients:
3/4 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground nutmeg |
1/2 teaspoon grated lemon peel |
1/8 teaspoon salt |
3 cups sliced fresh or frozen rhubarb |
2-1/2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup old-fashioned oats |
1/2 cup packed brown sugar |
3/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
5 tablespoons cold butter |
Directions:
1. In a large bowl, combine the sugar, flour, nutmeg, lemon peel, salt, rhubarb and peaches. Transfer to a greased 11-in. x 7-in. baking dish.
2. In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold. Yield: 6-8 servings.
|
|