Tuesday, August 23, 2011

Rhubarb-Peach-Raspberry Crisp

We just can't get enough of all these delicious local summer fruits--nor can we get enough of the yummy desserts made with them. Here's our latest experiment. I did the filling and my daughter Emily came up with the topping!

Rhubarb-Peach-Raspberry Crisp
Serve with whipped topping, ice cream, or try our favorite—a generous dollop of vanilla yogurt.

3 peaches, diced (about 2 cups)
3 cups sliced rhubarb
1 cup raspberries
1 tablespoon fresh lemon juice
1/3 cup natural granulated sugar
pinch salt

3/4 cup rolled oats
3/4 cup barley, spelt, or whole wheat flour
1/3 cup packed brown sugar
grated zest of 1 lemon
1 teaspoon cinnamon
1/8 teaspoon cardamom
1/2 cup chopped walnuts
1/3 cup oil

Preheat oven to 350 degrees F. Oil a 9-inch square baking pan. Gently toss filling ingredients together until fruit is coated. Pour into baking pan. Stir topping ingredients together. Pour evenly over filling. Bake 45 to 50 minutes, or until topping is golden.
Makes 9 servings

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